Ingredients
- 2 cups parsley leaves (thin stems are O.K.), washed
- Salt
- ½ clove garlic, more to taste
- ½ cup extra virgin olive oil, or more
- 1 tablespoon sherry vinegar or lemon juice
- 2 dozen hardshell clams (littlenecks or cherrystones), washed and scrubbed
- Nutritional Information
Nutritional analysis per serving (4 servings)
325 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 13 grams protein; 26 milligrams cholesterol; 540 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 or more servings
Preparation
- 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.
- 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.)
20 minutes
Dining and Cooking