Littleneck Clams With Cilantro-black Walnut Pesto Recipe

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• 1/2 c freshly grated Parmesan cheese
• 1/2 tsp salt
• 2 garlic cloves, sliced
• 1/2 c black walnuts
• 3/4 c olive oil
• 2 c dry white wine
• 1 shallot, sliced
• 40 Littleneck clams, scrubbed
• 2 c fresh cilantro leaves
• 1/4 tsp freshly ground pepper
• 1/2 c grated Romano cheese
•  Garnish: sliced pimiento
• 8 garlic cloves

• Step #1 Process first 8 ingredients in a mixer or food processor/blender until smooth; set pesto aside.
• Step #2 Bring wine, sliced garlic, & shallot to a boil in a Dutch oven.
• Step #3 Add clams, & cook 5 mins or until clams open.
• Step #4 Drain & cool.
• Step #5 Remove clams from shells, reserving 40 half shells.
• Step #6 Chill clams at least 1 hr.
• Step #7 Stir pesto into clams; spoon 1 clam & pesto into each reserved shell.
• Step #8 Garnish, if desired.
• Enjoy the Littleneck Clams with Cilantro-Black Walnut Pesto recipe

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Appetizers / Seafood

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• easy
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• black
• garlic
• beans
• walnut
• pesto
• quick
• cheese
• chicken
• side
• chocolate
• mexican
• onion
• pepper
• main
• clams
• lime
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• pasta