Clams Casino with Pancetta

Name: Clams Casino with Pancetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 43 grams day-old country white bread; 2 Tbsps dry white wine; 2 teaspoons finely chopped fresh parsley; 1 garlic clove, minced; 36 littleneck clams, cleaned; 177 milliliters finely diced pancetta; 2 Tbsps grated fresh Parmigiano-Reggiano cheese; 79 milliliters finely diced red bell pepper; 3 Tbsps minced shallots

This recipe makes 12 servings with 27 calories, 2g of protein, and 1g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have parmigiano-reggiano cheese, littleneck clams, garlic clove, and a few other ingredients on hand, you can make it.

Instructions

Heat a medium skillet over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add pancetta to pan; cook 6 minutes or until pancetta begins to brown, stirring occasionally.

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Pancetta

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Frying Pan

Add wine; cook until liquid evaporates (about 30 seconds), scraping pan to loosen browned bits.

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Wine

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Frying Pan

Add bell pepper, shallots, and garlic to pan; cook 4 minutes or until tender.

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Bell Pepper

Shallot

Garlic

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Frying Pan

Place pancetta mixture in a medium bowl.

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Pancetta

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Bowl

Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 3/4 cup.

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Bread

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Food Processor

Add breadcrumbs, cheese, parsley, and black pepper to pancetta mixture; stir until blended.

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Black Pepper

Breadcrumbs

Pancetta

Parsley

Cheese

Preheat broiler.

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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.

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Pancetta

Pasta Shells

Clams

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Frying Pan

Serve with lemon wedges, if desired.

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Lemon Wedge

Equipment

Ingredients

Servings:

0teaspoons

black pepper 43grams

day-old country white bread 2Tbsps

dry white wine 2teaspoons

finely chopped fresh parsley 1

garlic clove, minced 36

littleneck clams, cleaned 177milliliters

finely diced pancetta 2Tbsps

grated fresh Parmigiano-Reggiano cheese 79milliliters

finely diced red bell pepper 3Tbsps

minced shallots

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.