Clams With Pancetta And Scallions Recipes

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LINGUINE WITH CLAMS AND PANCETTA



Linguine with Clams and Pancetta image

What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
1/4 cup extra-virgin olive oil
8 cloves garlic
4 ounces diced pancetta
2 oil-packed anchovies
24 littleneck clams, scrubbed and rinsed well
1 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes
Juice of 1/2 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
  • Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.

Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams

STEAMED CLAMS WITH PANCETTA & SCALLIONS



Steamed Clams with Pancetta & Scallions image

Provided by Cuisine at Home

Categories     Lunch / Dinner

Yield 4 servings

Number Of Ingredients 12

COOK:
4 oz. chunk pancetta, diced
1/4 cup minced scallion whites and light greens
1 Tbsp. minced fresh garlic
1/2 tsp. red pepper flakes
ADD:
2 cups dry white wine
1 bottle clam juice (8 oz.)
4 lb. littleneck clams, scrubbed
OFF HEAT, STIR:
2 Tbsp. unsalted butter
Thinly sliced scallion greens

Steps:

  • Cook pancetta in a large pot over medium-low heat until crisp; transfer to a paper-towel-lined plate and pour off all but 2 Tbsp. drippings.
  • Sauté scallion whites and light greens, garlic, and pepper flakes in drippings over medium-high heat until fragrant, 1-2 minutes.
  • Add wine and clam juice; bring to a boil. Add clams, cover, and cook, shaking pot occasionally, until clams open, 10-15 minutes. Discard any clams that do not pen. Using a slotted spoon, divide clams among four bowls.
  • Off heat, stir butter into broth. Divide broth among bowls; garnish with scallion greens and pancetta.

Nutrition Facts : ServingSize 4 servings, Calories 643, Fat 19g, Carbohydrate 20g, Fiber 0g, Protein 72g, SaturatedFat 8g, Sodium 3375mg, Cholesterol 174mg

CLAM TOASTS WITH PANCETTA



Clam Toasts with Pancetta image

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

Categories     Bon Appétit     Pork     Garlic     Onion     Fennel     Lemon     Wine     Bread     Clam     Parsley     Dinner

Yield 2 servings

Number Of Ingredients 12

4 tablespoons olive oil, divided, plus more for drizzling
2 ounces pancetta (Italian bacon), finely chopped
4 garlic cloves, 2 thinly sliced, 2 whole
1/2 medium sweet onion, finely chopped
1/2 small fennel bulb, finely chopped, plus 1/4 cup fennel fronds
2 wide 3-inch strips lemon zest
1 bay leaf
1/2 teaspoon ground fennel
1 cup dry white wine, divided
2 (1 1/12-inch-thick) slices sourdough bread
1 pound Manila or littleneck clams or cockles
1/4 cup parsley leaves with tender stems

Steps:

  • Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6-8 minutes. Add lemon zest, bay leaf, ground fennel,1/2 cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.
  • Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
  • Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef's knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining 1/2 cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5-7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.
  • To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
  • Do Ahead
  • Soffritto can be made 2 days ahead. Let cool; cover and chill.

CLAMS CARBONARA RECIPE BY TASTY



Clams Carbonara Recipe by Tasty image

Two classic Italian favorites, carbonara and vongole, come together in this savory, briny, creamy pasta dish.

Provided by Tikeyah Whittle

Categories     Dinner

Time 15m

Yield 4 servings

Number Of Ingredients 10

¼ cup extra virgin olive oil
4 oz pancetta, minced
2 ½ lb littleneck clam, cleaned
⅓ cup dry white wine, such as Sauvignon Blanc
2 teaspoons freshly ground black pepper
7 oz grated parmesan cheese, plus more for serving
3 large egg yolks
1 large egg
1 lb linguine, cooked al dente and kept warm
flat leaf parsley, chopped, for garnish

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
  • Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6-10 minutes. Discard any clams that have not opened after 10 minutes.
  • Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
  • Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
  • Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
  • Enjoy!

CLAMS WITH PANCETTA, ONION AND BASIL



Clams With Pancetta, Onion and Basil image

This delicious recipe appeared in a recent edition of The Bangor Daily News; it could also be made using mussles.

Provided by lecole54

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3 ounces pancetta, diced
1 small red onion, diced
2 lbs clams, scrubbed clean
1/2 cup white wine
1/4 cup basil, finely sliced

Steps:

  • Heat pancetta in a large sauté pan over medium heat until just beginning to brown. Add the onions and cook until softened.
  • Add the clams and the wine. Cover, and cook for 5-8 minutes, until the clams are opened.
  • Remove clams to a serving dish. Boil the liquid in the pan for an additional minute before pouring over the clams.
  • Scatter the basil on top. Enjoy.

Nutrition Facts : Calories 226.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 68.1, Sodium 1366.5, Carbohydrate 10.6, Fiber 0.3, Sugar 1, Protein 33.6

ROASTED CLAMS WITH PANCETTA AND RED BELL PEPPER COULIS



Roasted Clams with Pancetta and Red Bell Pepper Coulis image

Categories     Pork     Shellfish     Appetizer     Bake     Bacon     Clam     Bell Pepper     Fall     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as appetizers

Number Of Ingredients 7

1 large red bell pepper
1 tablespoon olive oil
1 teaspoon dried oregano
1 garlic clove, peeled
24 littleneck clams, scrubbed
3 slices pancetta or bacon, cut into 24 pieces
Lemon wedges

Steps:

  • Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
  • Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
  • Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.

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