Photo: Clams with Pancetta and Scallions Recipe
Ingredients
- 1 tablespoon olive oil
- 1/4 cup chopped pancetta or bacon
- 1/2 cup chopped scallions
- 4 to 5 dozen cherrystone clams, rinsed and picked over to remove those with broken shells or those that are opened
- 1 cup vermouth or dry white wine
- 1 1/4 cups reduced-sodium chicken broth, divided
- Salt and freshly ground black pepper
- 1 cup rice, regular or instant, cooked according to package directions
- 1/4 cup freshly chopped parsley leaves
- Garlic Toast, recipe follows
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:
- 1 baguette
- Olive oil
- 1 large garlic clove, peeled and cut in 1/2
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.
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By pda116
edison, NJ
on July 07, 2008
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Made this without the rice as an appetizer. Very easy and I liked it but the sauce tasted a little too much like chix broth. Next time I make it I will probably add a little crushed red pepper, and go heavier on the wine and lighter on the broth.
By angel92801_5083212
forked river, NJ
on April 26, 2008
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I would try using pasta vs. rice. I used brown rice and it wasn't that good. Also, the pancetta (or bacon if you don't have pancetta makes it extra salty, so next time I would try and get the low sodium bacon. Same with the chicken broth.
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