1. Purge clams with 1 cup of cornmeal or flour with 1 quart of cold water for 30 minutes.
2. While clams are purging, mix ingredients for a pesto in a food processor.
3. Scrub clams and rinse under cold water.
4. Pour wine and pesto into the steamer or appropriate size pot.
5. Add clams and cover tightly. Steam until clams open.
6. Place on a serving platter or bowl. Pour Pesto broth over clams and serve.