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Red Chile Pesto Clams















Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


60 each clams
12 each ancho chilies
12 each red chili peppers
½ cup pine nuts
10 cloves garlic
2 tablespoons oregano
½ cup olive oil, extra-virgin
5 cups fish stock


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℉ (180℃).

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, ¼ cup of olive oil, and oregano in a food processor or blender and purée until smooth.

Add the remaining ¼ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 371g (13.1 oz)
Amount per Serving
Calories 57770% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 997mg 42%
Total Carbohydrate 12g 12%
Dietary Fiber 12g 48%
Sugars g
Protein 32g
Vitamin A 209% Vitamin C 14%
Calcium 17% Iron 43%
* based on a 2,000 calorie diet How is this calculated?


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