Lucy M. Spicy clams with fresh cilantro pesto is a vibrant seafood dish that brings restaurant-quality flavors to your home kitchen. This exciting recipe combines tender baby clams cooked in a tomato-based broth infused with garlic and chili powder, paired with a bright, herbaceous cilantro pesto that adds freshness and sophistication. Whether you’re hosting dinner guests or treating yourself to something special, this flavorful dish comes together in under 40 minutes, delivering bold Mediterranean and Mexican-inspired tastes that will impress everyone at the table.
Why You’ll Love this Spicy Clams with Cilantro Pesto
If you’re craving seafood that actually tastes like something—you know, with personality and depth instead of bland briny bites—this dish delivers the kind of flavor punch that makes you wonder why you don’t cook clams more often.
I mean, why settle for boring when you can have spicy cilantro pesto elevating everything? The combination of fresh jalapeño heat, garlic depth, and bright cilantro transforms simple clams into something genuinely crave-worthy. That fish stock base simmers everything together beautifully, letting the clams soak up all those flavors while staying tender.
Lime juice adds just the right amount of zing to keep things lively. Honestly, this recipe proves that seafood doesn’t need to be complicated to be impressive.
These spicy clams are perfect for seafood lovers, but Mary Berry’s Eggplant Parmigiana offers that same bold, satisfying flavor in vegetarian form. The rich tomato sauce and melted cheese create layers of comfort that rival any seafood dish.
What Ingredients are in Spicy Clams with Cilantro Pesto?
This recipe combines two complementary components: a vibrant cilantro pesto and a flavorful spiced clam broth. The cilantro pesto brings fresh, herbaceous notes with a kick of heat from jalapeño, while the clam base builds depth through garlic, tomatoes, and chili powder, all unified by a rich fish stock. Together, these elements create a dish that’s both sophisticated and approachable, with each ingredient playing a specific role in building layers of flavor.
Cilantro Pesto:
- 12 cilantro sprigs
- 2 tbsp olive oil
- 1 large garlic clove, coarsely chopped
- 1 fresh jalapeño chile, halved, seeded, and coarsely chopped
- Salt and black pepper to taste
For the Spicy Clams:
- ¼ cup olive oil
- 6 diced ripe firm tomatoes
- 4 crushed garlic cloves
- 1 tbsp mild chili powder
- 4 dozen cleaned baby clams
- 2½ cups fish stock (or 1¼ cups each dry white wine and fish stock)
- Juice of ½ lime
- 1 lime, cut into wedges
When sourcing ingredients, prioritize fresh cilantro and jalapeños for the pesto, as their quality directly impacts the final dish. Baby clams should be purchased from a reputable seafood market and used the same day if possible. If fish stock is unavailable, the wine and stock combination works equally well and adds a subtle complexity. Fresh lime juice is preferable to bottled for the brightest flavor.
How to Make this Spicy Clams with Cilantro Pesto
- Begin by preparing the cilantro pesto: pull the cilantro leaves away from their stems. In a food processor or blender, combine the leaves with olive oil, garlic, and jalapeño chile, processing until you achieve a smooth consistency. Add salt and pepper to taste, then set this mixture aside for later.
- Warm the oil in a large saucepan over medium heat. Toss in the tomatoes along with the garlic and chili powder, letting everything cook slowly while stirring from time to time. Continue for roughly 8 minutes until the mixture thickens slightly.
- Introduce the clams to the pan and stir them around for approximately 1 minute. Next, add the stock and cover the pan with a tight-fitting lid. Let the clams cook over medium heat, giving the pan regular shakes, for 5–8 minutes until they pop open. Remove and discard any clams that remain closed—never attempt to pry them open.
- With a slotted spoon, carefully move the opened clams to a warmed serving bowl.
- Transfer the remaining cooking liquid to a smaller pan and bring it to a boil, allowing it to reduce by roughly half its volume. Stir in the lime juice and adjust the seasoning as needed, then drizzle this flavorful sauce over the clams.
- Present the clams right away, accompanied by fresh lime wedges and the cilantro pesto on the side.
Spicy Clams with Cilantro Pesto
Ingredients
Method
- Begin by preparing the cilantro pesto: pull the cilantro leaves away from their stems. In a food processor or blender, combine the leaves with olive oil, garlic, and jalapeño chile, processing until you achieve a smooth consistency. Add salt and pepper to taste, then set this mixture aside for later.
- Warm the oil in a large saucepan over medium heat. Toss in the tomatoes along with the garlic and chili powder, letting everything cook slowly while stirring from time to time. Continue for roughly 8 minutes until the mixture thickens slightly.
- Introduce the clams to the pan and stir them around for approximately 1 minute. Next, add the stock and cover the pan with a tight-fitting lid. Let the clams cook over medium heat, giving the pan regular shakes, for 5–8 minutes until they pop open. Remove and discard any clams that remain closed—never attempt to pry them open.
- With a slotted spoon, carefully move the opened clams to a warmed serving bowl.
- Transfer the remaining cooking liquid to a smaller pan and bring it to a boil, allowing it to reduce by roughly half its volume. Stir in the lime juice and adjust the seasoning as needed, then drizzle this flavorful sauce over the clams.
- Present the clams right away, accompanied by fresh lime wedges and the cilantro pesto on the side.
Notes
Do Pesto and Clams Go Together?
Pesto and clams are a delicious pairing that brings together briny seafood with vibrant, herbaceous flavors. Traditional basil pesto complements clams beautifully, while cilantro pesto adds a fresher, more exotic twist. The herb’s aromatic oils cut through the clams’ richness and enhance their natural sweetness. This combination works across multiple cuisines, from Italian pasta dishes to contemporary seafood preparations. Whether tossed together or served as a garnish, pesto elevates clams from simple to sophisticated. The herb’s bold flavor respects clams’ premium quality while creating a memorable, restaurant-worthy dish.Do Pesto and Clams Go Together?
Pesto and clams are a delicious pairing that brings together briny seafood with vibrant, herbaceous flavors. Traditional basil pesto complements clams beautifully, while cilantro pesto adds a fresher, more exotic twist. The herb’s aromatic oils cut through the clams’ richness and enhance their natural sweetness.
This combination works across multiple cuisines, from Italian pasta dishes to contemporary seafood preparations. Whether tossed together or served as a garnish, pesto elevates clams from simple to sophisticated. The herb’s bold flavor respects clams’ premium quality while creating a memorable, restaurant-worthy dish.
Storage
Store leftover spicy clams with cilantro pesto in an airtight container in the refrigerator for up to 2 days. Keep the cilantro pesto separate if possible, as it maintains better flavor and texture when stored independently. The clams and cooking broth can be refrigerated together, though the clam meat may become slightly tougher over time. Do not freeze clams, as the tender meat becomes rubbery when thawed.
Reheat
Gently reheat spicy clams in a saucepan over low to medium heat, stirring occasionally and adding a splash of water or fish stock if the sauce has reduced too much. Heat for 3-5 minutes until warmed through, being careful not to overcook the clams further. Add fresh cilantro pesto just before serving for maximum flavor and brightness. Alternatively, serve chilled clams as a seafood salad with fresh pesto drizzled over the top for a lighter presentation.
Spicy Clams with Cilantro Pesto Substitutions and Variations
Once you’ve mastered the classic version, you’ll find that this dish practically begs for experimentation. I’d swap cilantro for parsley if that’s what’s in your pantry—honestly, it works just fine. Can’t find baby clams? Littlenecks do the job, though you’ll need fewer since they’re bigger.
The jalapeño’s heat level depends on your tolerance, so I’d remove more seeds if spice makes you nervous. I could easily substitute the fish stock with chicken broth or even vegetable stock in a pinch. Some people I know prefer white wine over the stock-wine combo, which creates a lighter sauce. The key is tasting as you go, adjusting lime juice and salt until everything feels balanced on your palate.
What to Serve with Spicy Clams with Cilantro Pesto
A few sides can really make this dish shine, and honestly, you’ll want something to soak up all that gorgeous broth. Crusty bread is your best friend here—I’m talking about the kind you can actually use to mop up every last drop of that cilantro-tomato sauce.
Serve it alongside some fresh, crisp greens tossed with lemon vinaigrette to balance out the spice and richness. Rice works too, if you’re in the mood for something more filling. Some people skip sides entirely and pair it with a crisp white wine instead. Honestly, whatever you choose, just make sure you’ve got enough napkins nearby, because things get messy in the best way possible.
Final Thoughts
This spicy clams recipe isn’t just another weeknight dinner—it’s the kind of dish that makes you feel like you’re dining somewhere fancy, except you’re in your kitchen in your comfiest clothes. I find it strikes that perfect balance between impressive and totally doable. The cilantro pesto brings brightness that cuts through the richness, while the chili powder gives you that satisfying kick without overwhelming your palate. You’ll notice how the lime juice ties everything together, making each bite feel intentional. Honestly, once you nail the technique, you’ll want to make this regularly. It’s the kind of meal that transforms a regular Tuesday into something memorable, all without breaking a sweat or dirtying every dish you own.
