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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
20 appetizers |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3/4 cup olive oil
2 cups fresh cilantro leaves
1/2 cup black walnuts
8 cloves garlic
1/2 cup Parmesan cheese, freshly grated
1/2 cup Romano cheese, grated
1/2 tsp. Salt
1/4 tsp. freshly ground pepper
2 cups dry white wine
2 cloves garlic, chopped
1 shallot, chopped
40 littleneck clams; scrubbed
Chopped pimiento, for garnish
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Directions:
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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.
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