This dish transforms humble clams into a sophisticated seafood experience with a bold, smoky red chile pesto. The sauce is crafted from dried Ancho and New Mexico chiles, providing a deep, earthy heat that contrasts beautifully with the bright acidity of lime and lemon. Toasted pine nuts add a rich, buttery crunch, while roasted garlic mellows the spice profile. The clams are quickly steamed in fish stock to retain their sweetness and tender texture before being tossed in the vibrant sauce. It’s an impressive yet approachable meal perfect for a weeknight dinner or a casual gathering. The combination of Mexican-inspired spices and Italian-style pesto technique creates a unique flavor profile that is both comforting and exciting. Serve immediately while hot for the best experience.
Red Chile Pesto Clams
Description
This dish transforms humble clams into a sophisticated seafood experience with a bold, smoky red chile pesto. The sauce is crafted from dried Ancho and New Mexico chiles, providing a deep, earthy heat that contrasts beautifully with the bright acidity of lime and lemon. Toasted pine nuts add a rich, buttery crunch, while roasted garlic mellows the spice profile. The clams are quickly steamed in fish stock to retain their sweetness and tender texture before being tossed in the vibrant sauce. It's an impressive yet approachable meal perfect for a weeknight dinner or a casual gathering. The combination of Mexican-inspired spices and Italian-style pesto technique creates a unique flavor profile that is both comforting and exciting. Serve immediately while hot for the best experience.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Scrub the clams thoroughly under cold water and discard any that are open or damaged.
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Roast the peeled garlic cloves in the oven for 15-20 minutes until soft and golden, then peel.
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While garlic roasts, heat a large skillet over medium-high heat and toast the dried Ancho and New Mexico chiles for 4-5 minutes, turning frequently to avoid burning.
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Remove chiles from heat, discard stems and seeds, and place them in a large bowl.
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Pour boiling water over the chiles, cover, and let soak for 40 minutes until very soft.
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Spread pine nuts on a baking sheet and roast in the oven for 8 minutes, stirring occasionally, until golden and fragrant. Let cool.
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Drain the soaked chiles, reserving the liquid, and place them in a food processor.
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Add the roasted garlic, lemon zest, 1/4 cup of olive oil, fresh oregano, and roasted oregano to the processor.
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Puree until smooth, scraping down the sides as needed.
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With the processor running, slowly add the remaining 1/4 cup of olive oil until emulsified.
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Add the toasted pine nuts and pulse until coarsely chopped but still textured.
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Season the pesto with lime juice to taste. Set aside.
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Place the cleaned clams in a large pot with the fish stock or clam juice.
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Cover and cook over medium-high heat until the clams open, about 5-8 minutes.
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Remove the opened clams from the pot, reserving the cooking liquid. Discard any unopened clams.
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Strain the reserved cooking liquid and return it to the pot. Bring to a simmer and reduce by half.
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Whisk the red chile pesto into the reduced liquid until well combined.
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Divide the clams evenly among four soup bowls.
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Pour the hot pesto sauce over the clams and garnish with fresh coriander leaves.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 3479.5kcal
- % Daily Value *
- Total Fat 86.2g133%
- Saturated Fat 16.4g82%
- Cholesterol 774.0mg258%
- Sodium 1500.0mg63%
- Total Carbohydrate 368.4g123%
- Dietary Fiber 8.8g36%
- Sugars 313.0g
- Protein 305.7g612%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
