Clams with Pancetta and Scallions

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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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

Garlic Toast:

1 baguette

Olive oil

1 large garlic clove, peeled and cut in 1/2


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.

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