Littleneck Clams with Cilantro and
Black Walnut Pesto
3/4 cup Olive oil
2 cups Fresh cilantro leaves
1/2 cup walnuts
8 cloves Garlic (yep - 8)
1/2 cup Parmesan cheese; freshly grated
1/2 cup Romano cheese; grated
1/2 teaspoon Salt
1/4 teaspoon Pepper; freshly ground
2 cup Dry white wine
2 cloves Garlic; chopped
1 Shallot; chopped
40 Littleneck clams; scrubbed
Garnish: chopped pimiento
Place olive oil, cilantro leaves, walnuts, 8 cloves of garlic, parmesan
cheese, Romano cheese, salt and pepper in a blender or food processor until
smooth; set pesto aside.
Bring wine, 2 cloves of chopped garlic, and shallot to a boil in a Dutch oven. Add
clams, and cook 5 minutes or until clams open - remove any clam that does
not open. Drain and cool.
Remove clams from shells, reserving 40 half shells. Chill clams at
least one hour.
Stir pesto into clams; spoon 1 clam and pesto into each reserved
shell. Garnish, if desired.
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