Clams with Basil Pesto

Steamed Clams work with so many different flavors. Here I top clams with a bright Basil Pesto. It’s a super easy preparation, great for a seafood lover’s summertime-weeknight dinner.

Recipe provided by

Ingredients

3 dozen littleneck clams, rinsed thoroughlyShop

1 cup white wine
1/2 cup Basil Pesto
2 tablespoons butter
crusty baguette, sliced and toasted

Serves: 4

Directions

Place the clams and wine in a covered pot over high heat. As the broth begins to boil, gently stir the clams to ensure that they cook evenly. Discard any that haven’t opened. After 6-7 minutes remove the clams from the pot and place them in serving bowls, leaving as much of the broth in the pot as possible. Carefully pour the broth into a bowl, leaving any sand that has collected in the bottom of the pot. Add the pesto and butter to the clam broth and stir to combine. Pour over the clams and serve with toasted bread.