Florida Clams with Arugula Pesto and Crispy Bacon

Ingredients

Preparation

For the arugula pesto, dry roast the pecans in a pan over medium heat for 2 to 3 minutes, being careful not to burn and turn them bitter. In the same pan over medium heat, lightly toast the garlic cloves in 1 teaspoon of olive oil. Place the arugula, pecans and garlic into a food processor. Process this mixture while drizzling in the remaining olive oil and the lemon juice. When thoroughly combined, remove and stir in ½ cup Parmesan cheese. Store in the refrigerator until ready to use.  

Preheat a large sauté pan over medium-high heat. Add the butter and 1 tablespoon of seafood seasoning blend, the garlic, chopped herbs, lemon juice and the broth. Taste and adjust seasoning with salt and pepper. Bring ingredients to a boil and carefully add the Florida clams. Cover pan with a tight-fitting lid and let cook for 7 to 10 minutes. Remove the lid and discard any clams that have not opened. To serve, use a slotted spoon to add the clams to a platter or serve them in the pan where they were cooked. Garnish the clam dish with the Florida arugula pesto, crispy bacon, grated Parmesan cheese and extra sliced lemons. Serve warm with crusty bread and extra arugula pesto on the side. 

Nutrition

• Calories Per Serving935
• Fat74g
• Cholesterol133mg
• Sodium1890mg
• Carbohydrates18g
• Fiber2g
• Protein52g