Save Recipe Print
Clams with Pancetta and Scallions
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Linguine with Clam Sauce

Recipe courtesy of Ree Drummond

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Linguini with White Clam Sauce

Recipe courtesy of Rachael Ray

Clams Oreganata

Recipe courtesy of Gourmet Magazine

Clam Chowder

Recipe courtesy of Something Fishy Seafood Restaurant

Chorizo Clams

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Latest Stories