Roasted Clams With Pancetta And Red Bell Pepper Coulis

By á-174942

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

Details

Servings 4

Preparation

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.