Clams Casino with Pancetta

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.

Yield: 12 servings (serving size: 3 clams)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 43%
  • Fat: 2.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.3g
  • Carbohydrate: 3.2g
  • Fiber: 0.1g
  • Cholesterol: 15mg
  • Iron: 3.9mg
  • Sodium: 163mg
  • Calcium: 25mg

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)

Preparation

  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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