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Roasted Clams With Pancetta And Red Bell Pepper Coulis


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  • 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


Servings 4


Step 1

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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