Title: Littleneck Clams with Cilantro & Black Walnut Pesto
Categories: Appetizer Shellfish
Yield: 20 Appetizers

3/4	c	Olive oil
2	c	Fresh cilantro leaves
1/2	c	Black walnuts
8	cl	Garlic (yep - 8)
1/2	c	Parmesan cheese; freshly grated
1/2	c	Romano cheese; grated
1/2	ts	Salt
1/4	ts	Pepper; freshly ground
2	c	Dry white wine
2	cl	Garlic; chopped
1		Shallot; chopped
40		Littleneck clams; scrubbed
		Garnish: chopped pimiento

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 one hour.

Stir pesto into clams; spoon 1 clam and pesto into each reserved shell.. Garnish, if desired. Yield: 20 appetizer servings.

Southern Living Magazine, July1997

previous

next