Littleneck Clams with Cilantro-Black Walnut Pesto
How to Make It
Step 1
Process first 8 ingredients in a blender or food processor until smooth; set pesto aside.
Step 2
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.
Step 3
Remove clams from shells, reserving 40 half shells. Chill clams at least 1 hour.
Step 4
Stir pesto into clams; spoon 1 clam and pesto into each reserved shell. Garnish, if desired.
You May Like
