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  • Steamed Clams with Pesto

    2 votes
    Steamed Clams with Pesto
    Prep: 15 min Cook: 15 min Servings: 2
    by John Howie
    12 recipes
    >

    Ingredients

    • Clams:
    • Clams In Shell – small manila or butter clams 1 lb
    • Olive Oil 1/2 fl. oz.
    • Garlic - fresh, minced ¾ tsp.
    • Crushed Red Chili’ ¼ tsp.
    • Clam Juice 1 fl. oz
    • White Wine 1 fl. oz
    • Sweet Basil Pesto (see below) ¼ cup
    • Pine Nuts - toasted 1 Tbsp.
    • Reggiano Parmigiano – shaved 2 slices
    • Sweet Basil Pesto:
    • Basil – fresh, coarsely chopped 2 Tbsp.
    • Parsley – fresh, coarsely chopped 1 Tbsp.
    • Garlic - minced ½ tsp.
    • Pine nuts - toasted 1 ½ tsp.
    • Salt - kosher 1/16 tsp.
    • Reggiano Parmigiano Cheese - grated 1 ½ tsp.
    • Butter – whole, salted 1 ½ tsp.
    • Olive Oil 1 Tbsp.

    Directions

    1. Clams:
    2. Place the olive oil and chili’s and garlic over medium heat in sauté pan. Sauté 1-2 minutes until garlic begins to turn golden.
    3. De-glaze pan with clam juice and white wine. When liquid begins to boil, add clams. Reduce heat to low and cover with a basting cover.
    4. Cook 2-3 minutes until clams just begin to open. Add the pesto.
    5. Let cook lightly until sauce just begins to thicken. Place in heated bowl.
    6. Garnish with pine nuts and shaved Parmigiano. Serve.
    7. Sweet Basil Pesto:
    8. Combine all ingredients except butter and oil, in a food processor and pulse-process until ingredients are finely chopped but not pureed to mush. Then add the butter and oil and process to a thick paste.

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