Clams Casino with Pancetta
Recipe GLPRf38e3f0c412507
Classic Italian-style baked clams topped with a savory mixture of crispy pancetta, toasted breadcrumbs, fresh herbs, and Parmesan cheese. Fresh littleneck clams are shucked, stuffed with the aromatic pancetta topping, and broiled until golden and bubbling. A luxurious appetizer that's restaurant-quality and surprisingly simple to execute at home. Served with bright lemon wedges for a perfect finishing touch.
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Ingredients
¾ cup Pancetta, finely diced
2 tablespoons Dry white wine
2 tablespoons Red bell pepper, finely diced
2 tablespoons Shallots, minced
1 Garlic clove, minced
1 slice Day-old country white bread
1½ tablespoon Grated fresh Parmesan cheese
2 teaspoons Fresh parsley, finely chopped
¼ teaspoon Black pepper
36 Littleneck clams, cleaned
Lemon wedges
Directions
In a medium skillet lightly coated with cooking spray, warm over medium heat. Add the diced pancetta and cook, stirring occasionally, until the edges begin to brown and the fat renders, about 6 minutes.
Pour in the dry white wine and increase heat slightly. Cook until the liquid has completely evaporated, about 1–2 minutes, scraping the bottom of the skillet with a wooden spoon to release any browned flavorful bits. Remove from heat.
Add the diced red bell pepper, minced shallots, and minced garlic to the skillet. Stir well to combine with the pancetta, then return to medium heat. Cook, stirring gently, until the vegetables soften and become tender, about 3–4 minutes. Transfer the entire mixture to a medium bowl and set aside.
Break the day-old bread into chunks and place in a food processor. Pulse until coarse breadcrumbs form, about ¾ cup total. Do not over-process; the crumbs should have a rustic texture.
Fold the breadcrumbs into the pancetta mixture along with the grated Parmesan cheese, fresh parsley, and black pepper. Stir gently until all ingredients are evenly distributed. Taste and adjust seasoning if needed.
Position your oven rack 6 inches below the broiler element and preheat the broiler to high heat for 5 minutes.
While the broiler heats, shuck the clams, discarding any with shells that were already open before shucking. Arrange the shucked clams on one or two rimmed baking sheets, leaving the clam meat in the shell. Spoon approximately 1 rounded teaspoon of the pancetta mixture on top of each clam, distributing the topping evenly across the clam.
Broil the clams for 4 minutes until the topping begins to color. Carefully rotate the baking sheet(s) and broil for an additional 3 minutes or until the breadcrumb topping is golden brown and the clams are just cooked through (check that the clams have released their liquid and the meat is opaque, about 4–7 minutes total broiling depending on clam size). Do not overcook.
Transfer the hot clams to a serving platter and serve immediately with fresh lemon wedges on the side.
