Hard-Shell Clams with Parsley Pesto

Name: Hard-Shell Clams with Parsley Pesto
Total time: 20 min
Yield: 4 or more servings
Ingredients: 2 cups parsley leaves (thin stems are O.K.), washed; Salt; 1/2 clove garlic, more to taste; 1/2 cup extra virgin olive oil, or more; 1 tablespoon sherry vinegar or lemon juice; 2 dozen hardshell clams (littlenecks or cherrystones), washed and scrubbed

By Mark Bittman

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 or more servings

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

Ingredient Substitution Guide

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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.)