Littleneck Clams with Cilantro and Black Walnut Pesto
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Ingredients
| 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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Instructions
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.