Clams Casino with Pancetta

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.