Littleneck Clams with Cilantro-Black Walnut Pesto

Recipe from Southern Living

More From Southern Living


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Littleneck Clams with Cilantro-Black Walnut Pesto Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy