Clams Casino with Pancetta
Cooking Light - Novemeber 2007

For easier shucking, steam clams over simmering water for two minutes or just until their shells barely open. Run a knife or small screwdriver around shells edge, and pop it open. If you partially steam the clams, reduce the broiling time by a minute or two. The clams may be unsteady on the jelly-roll pan, so you can line the pan with a bed of rock salt for more stability.

INGREDIENTS

Cooking Spray
3/4 cup finely diced pancetta
2 tablespoons dry white wine
1/3 cup finely diced red bell pepper
3 tablespoons minced shallots
1 garlic clove, minced
1 (1 1/2 ounce) slice day old country white bread
1 1/2 tablespoons grated fresh Parmigiano-Reggiano cheese
2 teaspoons finely chopped parsley
1/4 teaspoon black pepper
36 littleneck clams, cleaned
Lemon wedges (optional)

DIRECTIONS

1. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add pancetta to pan; cook 6 minutes or until pancetta begins to brown, stirring occasionally. Add wine; cook until liquid evaporates (about 30 seconds), scraping pan to loosen browned bits. Add bell pepper, shallots, and garlic to pan; cook 4 minutes or until tender. Place mixture in a bowl.

2. Place bread in food processor; pulse 10 times or until coarse crumbs measure about 3/4 cup. Add breadcrumbs, cheese, parsley, and black pepper to pancetta mixture.

3. Preheat broiler.

4. Discard any clams with broken or empty shells. Shuck clams; discard top halves of shells. Top each clam with about 1 rounded teaspoon pancetta mixture. Broil 4 minutes; turn pan. Broil an additional 3 minutes or until tops are browned and clams are done. Serve with lemon wedges, if desired.

Yield: 11 servings
Serving size: 3 clams
Serve with remaining dry white wine chilled.