Clams in Pancetta Broth

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

20 minutes Prep: 10 minutes Cook: 10 minutes

67 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

6	ounces	pancetta	cut into a small dice
2	tablespoons	olive oil
1	bunch	scallions, spring or green onions	chopped
24	x	littleneck clams
1	cup	white wine
1	cup	broth	vegetable
1	x	parsley leaves	fresh, chopped
1	x	salt	to taste
1	x	black pepper	to taste

Sauté the pancetta and scallions in a large pot in the olive oil until the pancetta is browned and the scallions are soft.

Add the garlic and sauté one minute more.

Add the wine and bring to a boil as you scrape the browned bits off the bottom of the pot.

Reduce the wine by about half.

Add the vegetable broth, bring to a boil and then turn down the heat to a simmer.

Reduce the broth by about a third.

Taste and season with salt and pepper.

Add the clams.

Cover and cook on medium heat until the clams open.

Sprinkle with the chopped parsley and serve.

Serving Size 68g

Amount per Serving

Calories 67 92% of calories from fat