Steamed Clams

Steamed Clams

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.

Yield:
Servings
Author: The Restaurant School at Walnut Hill College
Prep time: 45 minutes
Cooking time:
Total time: 45 minutes

Ingredients

  • 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
  • Pesto
  • 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

Instructions

  1. Purge clams with 1 cup of cornmeal or flour with 1 quart of cold water for 30 minutes.
  2. While clams are purging, mix ingredients for pesto in a food processor.
  3. Scrub clams and rinse under cold water.
  4. 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.
  5. Place on a serving platter or bowl. Pour pesto broth over clams and serve.