David Piccerelli’s Grilled Littleneck Clams with Oregano Pesto
Grilled littleneck clams with oregano pesto: A flavorful dish perfect for summer, served al fresco or under the broiler. Serve for 4-6.
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Cooking tools:
- Grill
- Oven
- Baking sheet
- Clam knife
- Food processor
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 18 littleneck clams
- 3 large fresh sprigs of oregano
- 3 medium cloves of garlic, finely chopped
- Pinch of salt to taste (optional)
- Black pepper to taste
- Cayenne pepper to taste (optional)
- 2 tablespoons Filippo Berio extra-virgin olive oil
- 1/4 cup white vinegar
- 1 tablespoon grated Parmigiano—Reggiano cheese
- INGREDIENTS
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