Ingredients Jump to Instructions ↓

  1. 2 cups dry white wine

  2. 1 1/2 pounds steamers, scrubbed Red Chile Pesto , recipe follows

  3. 2 teaspoons honey

  4. 2 tablespoons chopped fresh cilantro leaves

  5. 2 ancho chile pods

  6. 2 New Mexico chile pods

  7. 1 tablespoon honey

  8. 1/4 cup fresh cilantro leaves

  9. 3 cloves garlic , chopped

  10. 2 tablespoons pine nuts

  11. 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat grill to high. Place a large kettle on the grill, add wine and bring to a boil . Add the steamers, cover and steam until opened, discarding any that do not open. Remove steamers to a large bowl with a slotted spoon. Bring liquid back to a boil and reduce by half. Whisk in the red chile pesto and honey. Season with salt and pepper and stir in the cilantro . Pour the mixture over the steamers and serve immediately. Place chiles in a bowl and cover with boiling water; let sit until soft, at least 30 minutes. Remove the chiles from the liquid, reserving the liquid, and coarsely chop . Place the chiles in the bowl of a food processor along with 1/4 cup of the soaking liquid, honey, cilantro, garlic and pine nuts and process until smooth. With the motor running, slowly add the oil until emulsified; season with salt and pepper.


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