Recipe courtesy of Rachael Ray

Vicky's Clams

Name: Vicky's Clams
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 servings
Cuisine: american
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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 8 servings

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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.