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A pan filled with cooked clams, garnished with chopped herbs and diced bacon or pancetta, sits on a gray countertop. The dish is saucy and aromatic, with pieces of onion or garlic visible among the clams.

Clams w/ Pancetta

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Clams w/ pancetta is a briny bowl 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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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Calories: 1362
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: Clams are best eaten the moment they're cooked, the shells and broth don't hold well overnight. If you do have leftovers, pull the meat from the shells, store in the broth in an airtight container in the fridge for up to a day, and reheat gently on the stovetop just until warmed through.

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