Steamed Clams with Guanciale and Sorrel

1. 1

   In a large saucepan over medium heat, brown the guanciale to render some of the fat.

2. 2

   Pour off the fat and add the olive oil.

3. 3

   Add the garlic and chile flakes and cook until the garlic is soft and the chile flakes are toasted, 2 minutes.

4. 4

   Add the clams and increase the heat to medium-high.

5. 5

   Add the wine and cover.

6. 6

   After 5 or 6 minutes, check to see whether the clams have opened.

7. 7

   Discard any that have failed to open.

8. 8

   Add the lemon juice and toss.

9. 9

   Pile into a serving bowl and top with the sorrel.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.