Roasted Clams With Pancetta And Red Bell Pepper Coulis

Roasted Clams With Pancetta And Red Bell Pepper Coulis
Roasted Clams With Pancetta And Red Bell Pepper Coulis

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    large red bell pepper

  • 1

    tablespoon olive oil

  • 1

    teaspoon dried oregano

  • 1

    garlic clove peeled

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 24

    littleneck clams scrubbed

  • 3

    slices pancetta or bacon cut into 24 pieces

  • Lemon wedges

Directions

Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper. Preheat oven to 500 degrees. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet. Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve. This recipe yields 4 servings as appetizers.

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