Hard-Shell Clams with Parsley Pesto
Published January 30, 2007
- Total Time
- 20 minutes
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Ingredients
2 cups parsley leaves (thin stems are O.K.), washed
Salt
½ clove garlic, more to taste
½ cup extra virgin olive oil, or more
1 tablespoon sherry vinegar or lemon juice
2 dozen hardshell clams (littlenecks or cherrystones), washed and scrubbed
Nutritional analysis per serving (4 servings)
5 grams carbs; 26 milligrams cholesterol; 326 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 1 gram fiber; 540 milligrams sodium; 14 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on broiler and put a large cast-iron skillet under it while you make parsley pesto. Combine parsley with a pinch of salt, garlic and about half the oil in a food processor or blender. Process, stopping to scrape down sides of container if necessary, and adding rest of oil gradually. Add vinegar or lemon juice, then a little water to thin mixture slightly. Taste and adjust seasoning.
- Step 2
Carefully remove skillet from broiler, add clams to it and return to broiler. They should all open more or less at once, within 10 minutes; remove them as soon as they do to preserve their juices, and put on a plate. Dab each with parsley sauce and serve hot. (Any clams that do not open are safe to eat; open them with a dull knife, or continue to broil a few minutes longer.)
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