Red chile pesto clams
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Red chile pesto clams
  Pesto    Clams    Fish    Seafood    Chiles  
Last updated 6/12/2012 1:20:02 AM. Recipe ID 51617. Report a problem with this recipe.
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      Title: Red chile pesto clams
 Categories: Fish, Main dish, Seafood
      Yield: 4 Servings
     60    Clams
     12    Ancho Chilies; Dried
     12    New Mexico Red Chiles; Dried
    1/2 c  Pine Nuts
     10    Cloves Garlic; Lg, *
      2 tb Oregano; Fresh, OR
      2 ts Oregano; Mexican, Roasted
      1    Zest Of 2 Lemons
    1/2 c  Olive Oil; Extra Virgin
      1    Juice Of 2 Limes
      5 c  Fish Stock; Or Clam Juice
     12    Sprigs Coriander
  Servings:  4
  *    The large garlic cloves should be roasted and peeled.
  ++++++++++++++ +++
  Scrub the clams and discard any open ones.  Clams that have a strong
  odor or are heavy (indicating that they contain sand) are likely to
  be dead and should also be discarded. Preheat the oven to 350 degrees
  F. Roast the dried chiles in a large skillet, over medium-high heat,
  for 4 to 5 minutes, turning frequently to avoid burning. Remove the
  stems and seeds and place the chiles in a large bowl. Pour boiling
  water over them, cover, and let sit until they are very soft, about
  40 minutes. Roast the pine nuts in the oven for about 8 minutes or
  until golden, stirring occasionally. Place the chiles, roasted
  garlic, lemon zest, 1/4 cup of olive oil, and oregano in a food
  processor or blender and puree until smooth. Add the remaining 1/4
  cup of olive oil and blend thoroughly. Add the pine nuts and process
  until coarsely chopped.  Season to taste with lime juice. Place the
  clams in a large pan, over medium-high heat, with the fish stock or
  clam juice. When the clams open, remove them from the cooking liquid.
  Reduce the liquid by half, then whisk in the chile pesto. To serve,
  divide clams, evenly between four soup bowls, pour the pesto mixture
  over them, and garnish with coriander leaves. Serve immediately.

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Recipe ID 51617 (Apr 03, 2005)

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