Hard-Shell Clams with Parsley Pesto

1. 1

   Turn on broiler and put a large cast-iron skillet under it while you make parsley pesto.

2. 2

   Combine parsley with a pinch of salt, garlic and about half the oil in a food processor or blender.

3. 3

   Process, stopping to scrape down sides of container if necessary, and adding rest of oil gradually.

4. 4

   Add vinegar or lemon juice, then a little water to thin mixture slightly.

5. 5

   Taste and adjust seasoning.

6. 6

   Carefully remove skillet from broiler, add clams to it and return to broiler.

7. 7

   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.

8. 8

   Dab each with parsley sauce and serve hot.

9. 9

   (Any clams that do not open are safe to eat; open them with a dull knife, or continue to broil a few minutes longer.)

* Per serving · 4 servings · Values may vary.

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