Spicy Clams With Cilantro Pesto

• 1/4 cup (60 ml) olive oil
• 6 tomatoes, peeled, seeded, and diced
• 4 garlic cloves, crushed
• 2 tbsp paprika
• 1 tbsp mild red chili powder
• 1 ISp ground cumin
• about 4 dozen baby clams, cleaned
• 2 1/3 cups (600 ml) fish stock
• juice of 1/2 lime

• 12 cilantro sprigs
• 2 tbsp olive oil
• 1 large garlic clove, coarsely chopped
• 1 mild fresh green chili, cored, seeded, and chopped
• salt and black pepper

STEPS :

1. Make the cilantro pesto: strip the cilantro leaves from the stalks. Puree the cilantro leaves, olive oil, garlic, and green chili in a food processor or blender until smooth. Add salt and pepper to taste; set aside.
2. Heat the oil in a large saucepan, add the tomatoes and garlic, and cook gently, stirring occasionally, for 8 minutes, or until slightly thickened. Stir in the paprika, chili powder, and ground cumin.
3. Add the clams and stir them in the hot spices for 1 minute, then pour in the stock. Cover the pan tightly and cook the clams over medium heat, shaking the pan frequently, for about 12 minutes until the clams open. Discard any that have not opened; do not try to force them open.
4. Using a slotted spoon, transfer the clams to a warmed bowl.
5. Pour the cooking juices into a small pan and boil until reduced by about half. Add the lime juice, and season to taste, then pour the sauce over the clams.
6. Serve the clams immediately, topped with the cilantro pesto.