Description
A delightful dish of steamed clams infused with the rich flavors of white wine, pancetta, and aromatic spices.
Ingredients
Units
Scale
- 4 oz (115 g) pancetta, finely diced
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped
- 1 clove garlic, minced
- 1/2 tsp cumin seeds, toasted and ground
- 1/2 tsp salt
- 2 tbsp (30 ml) olive oil
- 3/4 cup (180 ml) dry white wine
- 2 lb (900 g) fresh clams, scrubbed and rinsed
- 1/4 cup (60 ml) 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: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 900
- Fat: 22
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 50