Clams Casino with Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For easier shucking, steam clams over simmering water for two minutes or just until their shells barely open. Run a knife or small screwdriver around a shell's edge, and pop it open. If you partially steam the clams, reduce the broiling time by a minute or two. The clams may be unsteady on the jelly-roll pan, so you can line the pan with a bed of rock salt for more stability. Ingredients:
cooking spray |
3/4 cup finely diced pancetta |
2 tablespoons dry white wine |
1/3 cup finely diced red bell pepper |
3 tablespoons minced shallots |
1 garlic clove, minced |
1 (1 1/2-ounce) slice day-old country white bread |
1 1/2 tablespoons grated fresh parmigiano-reggiano cheese |
2 teaspoons finely chopped fresh parsley |
1/4 teaspoon black pepper |
36 littleneck clams, cleaned |
lemon wedges (optional) |
Directions:
1. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add pancetta to pan; cook 6 minutes or until pancetta begins to brown, stirring occasionally. Add wine; cook until liquid evaporates (about 30 seconds), scraping pan to loosen browned bits. Add bell pepper, shallots, and garlic to pan; cook 4 minutes or until tender. Place pancetta mixture in a medium bowl.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 3/4 cup. Add breadcrumbs, cheese, parsley, and black pepper to pancetta mixture; stir until blended.
3. Preheat broiler.
4. Discard any clams with broken or open shells. Shuck clams; discard top halves of shells. Top each clam with about 1 rounded teaspoon pancetta mixture. Broil 4 minutes; turn pan. Broil an additional 3 minutes or until tops are browned and clams are done. Serve with lemon wedges, if desired.
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