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Littleneck Clams with Cilantro and Black Walnut Pesto

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.

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