- 6
- 15 mins
- 45 mins
Ingredients
- 2 tablespoons olive oil
- 2-3 ounces sliced panceta or bacon, finely chopped
- 1 cup red bell pepper, finely diced
- 1/3 cup shallots, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon dried oregano
- 1/3 cup dry white wine
- 4 tablespoons freshly grated Parmesan cheese
- salt and pepper to taste
- 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved
Preparation
Step 1
Preheat oven to 500 degrees.
In a large heavy skillet, heat the oil over medium heat. Add the pancetta and saute until crisp and golden, about 3-4 minutes.
Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic and oregano to the same skillet and saute until the shallots are tender and translucent, bout 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 tablespoons of the Parmesan cheese into the vegetable mixture. Season with salt and pepper to taste.
Line a large, heavy baking pan with aluminum foil. Arrange the clams in the reserved shalls on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake clams in a 500 degree oven until they are just cooked through and the topping is golden, about 10 minutes.
Serve immediately.