Cherrystone Clams Recipe
creste di gallo / verbena pesto / lemon fritto
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Frequently paired with
The best thing to pair and share with CHERRYSTONE CLAMS
Ingredients
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Clams
Creste di Gallo
Verbena Pesto
Lemon Fritto
Method
Preparing the Clams
Steam the Clams
In a pot, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the cherrystone clams and white wine. Cover and steam for about 5-7 minutes until the clams open. Discard any that do not open.
Cooking the Pasta
Cook the Creste di Gallo
In a large pot, bring salted water to a boil. Add creste di gallo pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Verbena Pesto
Blend the Pesto
In a food processor, combine verbena leaves, parmesan cheese, pine nuts, olive oil, and lemon juice. Blend until smooth. Adjust seasoning with salt if necessary.
Preparing the Lemon Fritto
Fry the Lemon
In a bowl, whisk together flour, salt, and cold water until smooth. Heat oil in a deep frying pan. Dip lemon slices into the batter and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Bringing it All Together
Combine and Serve
In a large bowl, toss the cooked pasta with the verbena pesto until well coated. Add the steamed clams and mix gently. Serve with the fried lemon slices on top.