Littleneck Clams with Cilantro-Black Walnut Pesto

Name: Littleneck Clams with Cilantro-Black Walnut Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 118 milliliters black walnuts; 473 milliliters dry white wine; 473 milliliters fresh cilantro leaves; 2 garlic cloves, chopped; 8 garlic cloves; 40 Littleneck clams, scrubbed; 177 milliliters olive oil; 118 milliliters freshly grated Parmesan cheese; 0 teaspoons freshly ground pepper; 20 servings Garnish: chopped pimiento; 118 milliliters grated Romano cheese; 1 teaspoons salt; 1 shallot, chopped

Littleneck Clams with Cilantro-Black Walnut Pesto is a gluten free, primal, and pescatarian recipe with 20 servings. One serving contains 137 calories, 3g of protein, and 11g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up walnuts, garlic cloves, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Process first 8 ingredients in a blender or food processor until smooth; set pesto aside.

Ingredients you will need

Pesto

Equipment you will use

Food Processor

Blender

Bring wine, chopped garlic, and shallot to a boil in a Dutch oven.

Ingredients you will need

Shallot

Garlic

Wine

Equipment you will use

Dutch Oven

Add clams, and cook 5 minutes or until clams open.

Ingredients you will need

Clams

Drain and cool.

Remove clams from shells, reserving 40 half shells. Chill clams at least 1 hour.

Ingredients you will need

Pasta Shells

Clams

Stir pesto into clams; spoon 1 clam and pesto into each reserved shell.

Ingredients you will need

Clams

Pesto

Garnish, if desired.

Equipment

Food Processor

Blender

Dutch Oven

Ingredients

Servings:

118milliliters

black walnuts 473milliliters

dry white wine 473milliliters

fresh cilantro leaves 2

garlic cloves, chopped 8

garlic cloves 40

Littleneck clams, scrubbed 177milliliters

olive oil 118milliliters

freshly grated Parmesan cheese 0teaspoons

freshly ground pepper 20servings

Garnish: chopped pimiento 118milliliters

grated Romano cheese 1teaspoons

salt 1

shallot, chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.