• Ingredients: 18
  • Serves: 4

Pesto-tomato clams with dry white wine, garlic cloves, minced, dried crushed red pepper, littleneck clams, scrubbed, chopped plum tomatoes, 7- to 8-ounce container purchased basil pesto.


  • 1 cup dry white wine
  • 3 garlic cloves, minced
  • 1/2 tsp. dried crushed red pepper
  • 8 lb. littleneck clams, scrubbed
  • 3 cups chopped plum tomatoes
  • 1 7- to 8-ounce container purchased basil pesto

For the Bavarian Cream

  • 1 1/2 cups heavy cream
  • 3 envelopes unflavored gelatin
  • 6 egg yolks
  • 1 cup plus 2 tbsps. confectioners’ sugar
  • 2 cups milk
  • Seeds from 2 vanilla beans, or 2 tbsps. pure vanilla paste

For the coulis

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 Bring wine, garlic, and crushed red pepper to boil in heavy extra-large pot. Add clams. Cover and cook until clams open, about 9 minutes.

    For this step you will need

  2. Step 2 Using slotted spoon or tongs, transfer clams to 4 large bowls (discard any clams that do not open).

    For this step you will need