These steamed clams, in white wine, rich Plugrá butter, and a delicious pesto sauce, made with garlic, lucattele cheese, and olive oil, can be served as an entrée or an appetizer.
|Author: The Restaurant School at Walnut Hill College|
|Prep time: 45 minutes|
|Total time: 45 minutes|
- Clam Preparation/Purging
- 5 dozen Little Neck Clams (make sure shells are closed)
- 1 cup cornmeal or flour to purge clams
- 1 quart water to purge clams
- 1/2 cup Butter
- 2 cups basil leaves
- 1/2 cup pine nuts
- 6 cloves garlic
- 1 cup lucattele or Romano cheese grated
- 1/2 cup olive oil
- 1 cup white wine
- Purge clams with 1 cup of cornmeal or flour with 1 quart of cold water for 30 minutes.
- While clams are purging, mix ingredients for pesto in a food processor.
- Scrub clams and rinse under cold water.
- Put wine and pesto into the steamer or appropriate size pot. Add clams and cover tightly. Steam until clams open. Discard any clams that do not open.
- Place on a serving platter or bowl. Pour pesto broth over clams and serve.