Clams with Pancetta and Scallions
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Garlic Toast:

Directions

Heat oil in a large skillet over medium-high heat. Add pancetta and cook 3 minutes, until golden brown. Add scallions, clams and the vermouth (if using) and simmer 1 minute. Add 1 cup of the broth and bring to a simmer. Cover and simmer 5 to 7 minutes, until shells open. Discard any shells that do not open.

With a slotted spoon, remove clams from pan and set aside. Simmer 2 minutes until sauce thickens. Season, to taste, with salt and black pepper. Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce. Top with parsley and serve with the Garlic Toast. Reserve the remaining clams (about 2 dozen) for fettuccine, if desired.

Garlic Toast:

Cut the baguette into 1-inch thick slices. Place the bread slices on a baking sheet and drizzle some olive oil over them. Bake for about 10 minutes, until golden and crispy. While still warm, rub the garlic clove on the toasts.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Gail Matthews

Clam and Bacon Soup

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

Steamed Clams

Recipe courtesy of Robert Irvine

Clams Casino

Recipe courtesy of Acqua Restaurant

Clams Valentino

Recipe courtesy of Manouschka Guerrier

Vicky's Clams

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking