Ingredients
- 2 tbsp. olive oil
- 2 oz. sliced pancetta (or bacon) finely chopped
- 1 cup finely diced red bell pepper
- 1/3 cup chopped shallots
- 2 large garlic cloves, minced
- 1/4 tsp. dried oregano
- 1/3 cup dry white wine
- 4 tbsp. freshly grated Parmesan
- salt and freshly ground black pepper
- 18 medium (2 1/2") little neck clams, shucked, bottom shells reserved.
Preparation
Step 1
Heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic and oregano to the same skillet and sauté until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tbsp. of Parmesan cheese into the vegetable mixture. Season the mixture with salt and pepper to taste.
Preheat the oven to 500 degrees.
Line a heavy large baking sheet with foil. Arrange clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tbsp. Parmesan cheese. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
Arrange the clams on the platter and serve.