If you're like me, you actually have some pesto sitting around, either frozen from the summer or a store variety. You can easily whiz up batches of pesto and we have a lot of recipes for different kinds right here on One If By Food. This is a brilliant last-minute entertaining idea, or good for when you want to have an appetizer before your dinner at home.
Serves: 1-? Time: 25 minutes Difficulty: Moderate
- 4 clams per person (for appetizer)
- 2 tsp. sun-dried tomato or roasted red pepper pesto
- 2 tsp. basil pesto
- 1/2 lemon
Preheat the oven to broil.
Remove the top shells of the clams and use a paring knife to cut the muscle that attaches the clam to it's shell.
Arrange the clams in their shells on a baking sheet. Dollop each clam with 1/2 tsp. of each kind of pesto. Bake in the oven for 10 minutes.
Plate and serve, squeezing lemon juice over each clam.