Hard-Shell Clams with Parsley Pesto
- Total Time
- 20 minutes
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Ingredients
- 2cups parsley leaves (thin stems are O.K.), washed
- Salt
- ½clove garlic, more to taste
- ½cup extra virgin olive oil, or more
- 1tablespoon sherry vinegar or lemon juice
- 2dozen hardshell clams (littlenecks or cherrystones), washed and scrubbed
Nutritional analysis per serving (4 servings)
326 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 14 grams protein; 540 milligrams sodium
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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