Save Recipe Print
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.

Preheat the oven to 500 degrees F.

Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.

Arrange the clams on the platter and serve.

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

New England Clam Chowder

Recipe courtesy of Anne Burrell

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Baja Fish Tacos

Recipe courtesy of Food Network Kitchen

Pan-Fried Cod with Slaw

Recipe courtesy of Food Network Kitchen

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Shrimp Boil

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories