Stuffed Clams with Pancetta

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Stuffed clams with pancetta are broiled until lightly browned and filled with a savory topping inspired by Clams Casino. This dish works well as a starter or small plate for any occasion.

Course Appetizer

Cuisine Italian-American

Keyword broiled stuffed clams, clams with pancetta, classic stuffed clams, hot to make stuffed clams, seafood appetizer recipe, stuffed clams for entertaining

Prep Time 20

Cook Time 7

Total Time 27

Servings people

Calories 91kcal

Author Shelby Law Ruttan

Equipment

Medium skillet
Food processor
mixing bowls
Baking Sheet
Broiler-safe pan
Sharp knife

Ingredients

¾ cup finely diced pancetta
2 tablespoons dry white wine
2 tablespoons finely diced red bell pepper
2 tablespoons minced shallots
1 cloves garlic minced
2-3 slices white bread , day old is best
1½ tablespoon grated fresh parmigiana cheese
2 teaspoons finely chopped fresh parsley
¼ teaspoon black pepper
36 littleneck clams cleaned
Lemon Wedges , for serving

Instructions

Over medium heat in medium-sized skillet coated with cooking spray, cook pancetta until beings to brown, about 6 minutes.
Add wine and cook until liquid evaporates scraping pan to loosen browned bits. Add bell pepper, shallots, and garlic and cook until tender. Remove from skillet and set aside in a medium bowl.
Process bread in food processor until crumbs are course, should measure about ¾ cup. Add breadcrumbs, cheese, parsley and black pepper to pancetta mixture. Stir until blended.
Pre-heat boiler.
Clean and shuck clams. Discard any with open shells.
Top each clam with about 1 rounded teaspoon pancetta mixture. Broil 4 minutes, turn pan and broil additional 3 minutes or until tops are browned and clams are done. Serve with lemon wedges.

Notes

Nutrition