Vicky's Clams

Name: Vicky's Clams
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 4 large cloves garlic, crushed; 1/4 pound pancetta, cut into small pieces, available at deli counter; 50 littleneck clams, cleaned; 1 cup dry white wine; 1/4 cup chopped flat-leaf parsley, a couple of handfuls

6 ingredients

6 steps

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 large cloves garlic, crushed
1/4 pound pancetta, cut into small pieces, available at deli counter
50 littleneck clams, cleaned
1 cup dry white wine
1/4 cup chopped flat-leaf parsley, a couple of handfuls

Directions

1

Heat a big pot with tight fitting lid over medium high heat.
2

Add oil, garlic and pancetta and brown pancetta for 3 minutes.
3

Add clams to the pot and 1 cup of wine.
4

Cover and let the clams steam until they open, 5 to 10 minutes.
5

Discard any unopened shells.
6

Transfer clams in juices and wine to a serving platter and top liberally with parsley, serve.