Clams with Pancetta and Scallions Recipe

Name: Clams with Pancetta and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/4 cup chopped pancetta or bacon; 1/2 cup chopped scallions; 4 to 5 dozen cherrystone clams, rinsed and picked over to remove those with broken shells or those that are opened; 1 cup vermouth or dry white wine; 1 1/4 cups reduced-sodium chicken broth, divided; Salt and freshly ground black pepper; 1 cup rice, regular or instant, cooked according to package directions; 1/4 cup freshly chopped parsley leaves; Garlic Toast, recipe follows; 1 baguette; Olive oil; 1 large garlic clove, peeled and cut in 1/2

Servings: persons

1 tablespoon olive oil
1/4 cup chopped pancetta or bacon
1/2 cup chopped scallions
4 to 5 dozen cherrystone clams, rinsed and picked over to remove those with broken shells or those that are opened
1 cup vermouth or dry white wine
1 1/4 cups reduced-sodium chicken broth, divided
Salt and freshly ground black pepper
1 cup rice, regular or instant, cooked according to package directions
1/4 cup freshly chopped parsley leaves
Garlic Toast, recipe follows
1 baguette
Olive oil
1 large garlic clove, peeled and cut in 1/2

1
Heat oil in a large skillet over medium-high heat.
2
Add pancetta and cook 3 minutes, until golden brown.
3
Add scallions, clams and the vermouth (if using) and simmer 1 minute.
4
Add 1 cup of the broth and bring to a simmer.
5
Cover and simmer 5 to 7 minutes, until shells open.
6
Discard any shells that do not open.
7
With a slotted spoon, remove clams from pan and set aside.
8
Simmer 2 minutes until sauce thickens.
9
Season, to taste, with salt and black pepper.
10
Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce.
11
Top with parsley and serve with the Garlic Toast.
12
Reserve the remaining clams (about 2 dozen) for fettuccine, if desired.
13
Cut the baguette into 1-inch thick slices.
14
Place the bread slices on a baking sheet and drizzle some olive oil over them.
15
Bake for about 10 minutes, until golden and crispy.
16
While still warm, rub the garlic clove on the toasts.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/4 cup chopped pancetta or bacon, 1/2 cup chopped scallions, 4 to 5 dozen cherrystone clams, rinsed and picked over to remove those with broken shells or those that are opened, and more.

Yes, Clams with Pancetta and Scallions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clams with Pancetta and Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions