Clams in Pancetta Broth

1. 1

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

2. 2

   Add the garlic and saute one minute more.

3. 3

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

4. 4

   Reduce the wine by about half.

5. 5

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

6. 6

   Reduce the broth by about a third.

7. 7

   Taste and season with salt and pepper.

8. 8

   Add the clams.

9. 9

   Cover and cook on medium heat until the clams open.

10. 10

    Sprinkle with the chopped parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.