Roasted Clams with Pancetta and Red Bell Pepper Coulis – a delicious recipe with red bell pepper, olive oil, oregano, garlic, littleneck clams, pancetta. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Char bell pepper over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag; let stand 10 minutes.
3
Peel, seed and coarsely chop bell pepper.
4
Transfer to processor.
5
Add oil, oregano and garlic; puree until smooth.
6
Season coulis with salt and pepper.
7
Preheat oven to 500F.
8
Line large baking sheet with foil.
9
Arrange clams on sheet.
10
Bake until clams open, about 6 minutes (discard any that do not open).
11
Cool slightly.
12
Remove top shells; discard, leaving clams in half shells on sheet.
13
Preheat broiler.
14
Top each clam with 1 teaspoon coulis, then 1 pancetta piece.
15
Broil clams until coulis bubbles and pancetta browns, about 3 minutes.
16
Transfer to platter.
17
Garnish with lemon; serve.
203
kcal
Calories
13
g
Fat
11
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 large red bell pepper, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 garlic clove, peeled, and more.
Yes, Roasted Clams with Pancetta and Red Bell Pepper Coulis 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.
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