Description
A delightful dish of steamed clams infused with the rich flavors of white wine, pancetta, and aromatic spices.
Ingredients
Units
Scale
- 4 ounces pancetta, finely diced
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped
- 1 clove garlic, minced
- 1/2 teaspoon cumin seeds, toasted and ground
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 pounds fresh clams, scrubbed and rinsed
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- In a large pot, render the pancetta over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
- In the same pot, add olive oil and heat over medium. Add the onion, bell pepper, garlic, cumin, and salt. Cook, stirring occasionally, until the mixture reaches a jam-like consistency, about 8-10 minutes.
- Pour in the white wine and bring to a simmer. Add the clams, cover the pot, and steam for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- Stir in the cooked pancetta and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side.
Notes
Ensure clams are scrubbed and rinsed well before cooking. Serve with crusty bread to soak up the flavorful broth. You can substitute bacon for pancetta if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 900
- Fat: 22
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 50