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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.
22

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 6792% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 194mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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