Littleneck Clams with Cilantro-Black Walnut Pesto

Southern Living
20 appetizer servings


+ Add To Shopping List
3/4 cup olive oil
2 cups fresh cilantro leaves
1/2 cup black walnuts
8 garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups dry white wine
2 garlic cloves, chopped
1 shallot, chopped
40 Littleneck clams, scrubbed
Garnish: chopped pimiento


Process first 8 ingredients in a blender or food processor until smooth; set pesto aside.

Bring wine, chopped garlic, and shallot to a boil in a Dutch oven. Add clams, and cook 5 minutes or until clams open. Drain and cool.

Remove clams from shells, reserving 40 half shells. Chill clams at least 1 hour.

Stir pesto into clams; spoon 1 clam and pesto into each reserved shell. Garnish, if desired.

Created date

December 2000