Clams Casino with Pancetta

Clams Casino with Pancetta Recipe
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.


12 servings (serving size: 3 clams)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Caloriesfromfat 43 %
Fat 2.9 g
Satfat 1.2 g
Monofat 1 g
Polyfat 0.3 g
Protein 5.3 g
Carbohydrate 3.2 g
Fiber 0.1 g
Cholesterol 15 mg
Iron 3.9 mg
Sodium 163 mg
Calcium 25 mg


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)


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.

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.

Preheat broiler.

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.

Tim Cebula,

Cooking Light

November 2007
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