20 appetizer servings

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.

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