Steamed shellfish work with so many different flavors. Here I top clams with a bright basil pesto. It's super-easy and makes an elegant and easy weeknight meal.
Place the clams and wine in a covered pot over high heat. As the broth begins to boil, gently stir the clams to ensure that they cook evenly.
Once all the shells are open (discard any that haven’t opened after 5 minutes), remove the clams from the pot and place them in serving bowls. Leave as much of the broth in the pot as possible. Carefully pour the broth into a bowl, leaving any sand that has collected in the bottom of the pot. Add the pesto and butter to the clam broth and stir to combine. Pour over the clams and serve with toasted bread.
Serves 4 as an appetizer or light entrée
