Steamers in Red Chile Pesto Broth
- 2 cups dry white wine
- 1 1/2 pounds steamers, scrubbed
- Red Chile Pesto, recipe follows
- 2 teaspoons honey
- 2 tablespoons chopped fresh cilantro leaves
- Red Chile Pesto:
- 2 ancho chile pods
- 2 New Mexico chile pods
- 1 tablespoon honey
- 1/4 cup fresh cilantro leaves
- 3 cloves garlic, chopped
- 2 tablespoons pine nuts
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
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.Red Chile Pesto:
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.
Recipe courtesy of Bobby Flay