Clams with Pancetta and Scallions
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 729
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 89
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 43
- Cholesterol
- 63
- Sodium
- 1856
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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
Garlic Toast:
1 baguette
Olive oil
1 large garlic clove, peeled and cut in 1/2
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.