Clams w/ Pancetta

Clams w/ pancetta is a seafood lover's dream - briny clams steamed in a fragrant broth of crispy pancetta, fennel, and white wine. The punch of fresh herbs and red pepper flakes adds brightness and heat, making it elegant yet easy enough for weeknight dinner.

Why You'll Love Clams w/ Pancetta

Simple yet rich, this clam dish balances the smoky, crispy pancetta with briny fresh clams in a fragrant white wine and fennel broth. It's an elegant but approachable seafood recipe that cooks fast and feels like a celebration.

Tips and Tricks

• Use the freshest clams you can find and soak them in ice but never submerged in water to keep them alive and clean.
• Don't rush the pancetta-render it slowly for maximum crispiness and flavor.
• Discard any clams that don't open after cooking to avoid bitterness or food safety issues.

Variations

• Swap pancetta for guanciale or thick-cut bacon for a different smoky profile.
• Add a pinch of saffron to the broth for a subtle floral aroma.
• Finish with a squeeze of fresh lemon juice before serving for brightness.

Substitutions

• Use mussels or clams of your choice depending on availability.
• White wine can be replaced with dry vermouth or clam juice.
• Fresh herbs like tarragon or chervil can be used instead of dill and parsley.

Best served with

• Crusty bread to soak up the broth
• Light green salad with lemon vinaigrette
• Chilled Sauvignon Blanc or Pinot Grigio
• Steamed seasonal vegetables

How to Store Leftovers

• Leftover clams and broth should be refrigerated in an airtight container and eaten within 1-2 days. Reheat gently on the stove and avoid overcooking clams again to prevent toughness.

Common Questions

Clams w/ Pancetta

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Clams w/ pancetta is a seafood lover's dream - briny clams steamed in a fragrant broth of crispy pancetta, fennel, and white wine. The punch of fresh herbs and red pepper flakes adds brightness and heat, making it elegant yet easy enough for weeknight dinner.

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Calories: 1362

Ingredients Equipment Method Nutrition

Ingredients

  

• 4 tablespoon olive oil
• 4 ounces pancetta diced
• 2 cloves garlic thinly sliced
• ½ onion small diced
• ½ fennel bulb finely chopped
• 2 strips lemon zest
• 1 bay leaf
• ½ teaspoon fennel seed dried, ground
• 1 cup white wine dry
• 2 pounds clams littleneck, cleaned and rinsed
• ¼ cup parsley leaves picked, finely chopped
• 2 tablespoon dill finely chopped
• Crushed red pepper flakes to finish
• Kosher salt to taste

Equipment

• Large sauté pan with lid
• Mixing bowl
• Tongs
• Cutting board
• Chefs knife

Method

 

1. Heat 1 tablespoon olive oil in a large pan over medium heat. Add pancetta and cook until browned and crispy, about 5-7 minutes, stirring occasionally.
2. Add sliced garlic and cook until golden at edges, about 1 minute.
3. Lower heat to medium-low, add onion and fennel. Cook until translucent, 6-8 minutes, stirring occasionally.
4. Add lemon zest strips, bay leaf, ground fennel seed, ½ cup white wine, and a pinch of kosher salt. Increase heat to medium-high and simmer until wine is mostly reduced but still saucy, about 3 minutes.
5. Add clams and remaining ½ cup white wine. Bring to a boil, cover, and cook until liquid reduces by half and clams open, 5-7 minutes. Discard any unopened clams.
6. Stir in parsley and dill. Cook 1 more minute. Adjust seasoning with kosher salt.
7. Drizzle with olive oil and sprinkle crushed red pepper flakes on top. Serve immediately.
8. Spoon clams and broth into shallow bowls.
9. Drizzle with additional olive oil.
10. Finish with a sprinkle of crushed red pepper flakes.
11. Serve with crusty bread for dipping.

Nutrition

Calories: 1362kcalCarbohydrates: 30gProtein: 38gFat: 103gSaturated Fat: 23gPolyunsaturated Fat: 14gMonounsaturated Fat: 61gTrans Fat: 0.2gCholesterol: 116mgSodium: 1152mgPotassium: 1181mgFiber: 6gSugar: 10gVitamin A: 1934IUVitamin C: 41mgCalcium: 211mgIron: 6mg

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