- 12
Ingredients
- Cooking spray
- 3/4 cup finely diced pancetta
- 2 tablespoons dry white wine
- 1/3 cup finely diced red bell pepper
- 3 tablespoons minced shallots
- 1 garlic clove, minced
- 1 (1 1/2-ounce) slice day-old country white bread
- 1 1/2 tablespoons grated fresh Parmigiano-Reggiano cheese
- 2 teaspoons finely chopped fresh parsley
- 1/4 teaspoon black pepper
- 36 littleneck clams, cleaned
- Lemon wedges (optional)
Preparation
Step 1
Heat a medium skillet over medium heat. Coat pan with cooking spray. Add pancetta to pan; cook 6 minutes or until pancetta begins to brown, stirring occasionally. Add wine; cook until liquid evaporates (about 30 seconds), scraping pan to loosen browned bits. Add bell pepper, shallots, and garlic to pan; cook 4 minutes or until tender. Place pancetta mixture in a medium bowl.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 3/4 cup. Add breadcrumbs, cheese, parsley, and black pepper to pancetta mixture; stir until blended.
Preheat broiler.
Discard any clams with broken or open shells. Shuck clams; discard top halves of shells. Top each clam with about 1 rounded teaspoon pancetta mixture. Broil 4 minutes; turn pan. Broil an additional 3 minutes or until tops are browned and clams are done. Serve with lemon wedges, if desired.