Photo: Vicky's Clams Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 large cloves garlic, crushed
- 1/4 pound pancetta, cut into small pieces, available at deli counter
- 50 littleneck clams, cleaned
- 1 cup dry white wine
- 1/4 cup chopped flat-leaf parsley, a couple of handfuls
Directions
Heat a big pot with tight fitting lid over medium high heat. Add oil, garlic and pancetta and brown pancetta for 3 minutes. Add clams to the pot and 1 cup of wine. Cover and let the clams steam until they open, 5 to 10 minutes. Discard any unopened shells. Transfer clams in juices and wine to a serving platter and top liberally with parsley, serve.
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By the5dustins_7367351
Radnor, PA
on November 03, 2007
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If you are looking for a great, easy, delicious steamed clam recipe, this is it! I have made these several times and they are always a hit. The wine and pancetta are a perfect match for fresh clams.
By dxiques_2646294
San Francisco, CA
on March 29, 2007
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When we vacation on Chincoteague Island in the Summer we collect our own clams; fresh from the Bay. This has become a traditional favorite for my family!
By terri.pylinski_...
Cumberland, VA
on April 27, 2006
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Very easy and flavorful.
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