Imagine a dish that combines the briny freshness of perfectly cooked clams with a fiery, herbaceous red chile pesto that will make your taste buds dance! This Red Chile Pesto Clams recipe is not just another seafood dish—it's a culinary adventure that transforms simple ingredients into a restaurant-worthy meal you can easily create at home. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, this Mexican-inspired recipe promises to deliver explosive flavors and an unforgettable dining experience.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs clams
- 1/2 cup fresh basil
- 1/4 cup red chile flakes
- 1/4 cup olive oil
- 2 cloves garlic
- Salt to taste
Instructions
- Begin by cleaning the clams. Rinse them under cold water to remove any sand or grit. Soak the clams in a bowl of fresh water for about 20 minutes to help purge any remaining sand. After soaking, drain the clams and set them aside.
- In a food processor, combine the fresh basil leaves, red chile flakes, and garlic cloves. Pulse until the mixture is finely chopped.
- With the food processor running, gradually add the olive oil until the mixture reaches a smooth, pesto-like consistency. Stop to scrape down the sides of the bowl as needed. Season the pesto with salt to taste.
- In a large pot or deep skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the cleaned clams to the pot. Cover and cook for about 5 minutes, or until the clams begin to open.
- Once the clams have started to open, add the prepared red chile pesto to the pot. Stir gently to combine, making sure the pesto coats the clams evenly.
- Continue cooking for an additional 5-10 minutes, stirring occasionally, until all the clams have opened and are fully cooked. Discard any clams that remain closed.
- Remove the pot from heat and let it sit for a minute to cool slightly. Taste and adjust seasoning with more salt if necessary.
- Serve the red chile pesto clams hot, garnished with additional fresh basil if desired. They can be enjoyed on their own or served with crusty bread to soak up the flavorful broth.
Tips
- Always use fresh, high-quality clams and clean them thoroughly before cooking to ensure the best flavor and food safety.
- When preparing the pesto, adjust the red chile flakes according to your heat tolerance. Start with less and add more gradually.
- Watch the clams carefully while cooking—they're done when they open naturally. Discard any clams that remain closed after cooking.
- For an extra layer of flavor, consider toasting the red chile flakes briefly in a dry pan before adding them to the pesto.
- Serve immediately while hot to enjoy the optimal texture and temperature of the clams and pesto.
- Pair this dish with a crisp white wine like Sauvignon Blanc or a light, citrusy beer to complement the spicy, herbal notes.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 3g
Protein: 22g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 55mg
