Littleneck Clams with Cilantro-Black Walnut Pesto

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

1. Process first 8 ingredients in a blender or food processor until smooth; set pesto aside.
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.
3. Remove clams from shells, reserving 40 half shells. Chill clams at least 1 hour.
4. Stir pesto into clams; spoon 1 clam and pesto into each reserved shell. Garnish, if desired.