Recipe from
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Ingredients
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
Preparation
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.
Note:
July 1997
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