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.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
stock
vegetable |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pancetta
cut into a small dice |
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 24 | x |
littleneck clams
|
* |
| 237 | ml |
white wine
|
*
|
| 237 | ml |
stock
vegetable |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
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.
