Steamed Clams with Pesto
Clam Ingredients
Yield: 1 serving
Yield: 4 servings
Clams in shells-small manila or butter
8 oz wt
2 lbs.
Olive oil
1-1/2 tsp
1 fl oz
Garlic-fresh, minced
3/8 tsp
1-1/2 tsp
Crushed red chilies
1/8 tsp
1/2 tsp
Clam juice
1 tbsp
2 fl oz
White wine
1 tbsp
2 fl oz
Sweet basil pesto-recipe follows
2 tbsp
1/2 cup
Pine nuts-toasted
1-1/2 tsp
2 tbsp
Reggiano Parmigiano cheese-shaved
2 slices
8 slices
Clam Cooking Procedure
Place the olive oil, chilies and garlic over medium heat in
sauté pan. Sauté 1-2 minutes until garlic begins to turn golden.
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.
Cook 2-3 minutes until clams just begin to open. Add
the pesto.
Let cook lightly until sauce just begins to thicken.
Place in heated bowl.
Garnish with pine nuts and shared Parmigiano. Serve.
Basil Pesto Ingredients
Yield: 1 cup
Basil-fresh, coarsely chopped
1/2 cup packed
Parsley-fresh, coarsely chopped
1/2 oz wt
Garlic-minced
1 tbsp
Pine nuts, toasted
1/4 cup
Salt-kosher
1/2 tsp
Reggiano Parmigiano cheese-grated
3 tbsp
Butter-whole, salted
2 tbsp
Olive oil
1/3 cup
Basil Pesto Procedure
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.
