Recipe by Southern Living July 1997

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Yield:
20 appetizer servings
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Ingredients

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Directions

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  • Process first 8 ingredients in a blender or food processor until smooth; set pesto aside.

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  • 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.

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