Food Minimalist

Clams with pancetta-shallot-wine sauce. A perfect dish for eating by the water …


Clams with pancetta-shallot-wine sauce. 🏖 A perfect dish for eating by the water in the summertime.
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In a large cast iron or saucepan, cook chopped pancetta on low heat until some of the fat has rendered out. If the pan looks a little dry, add in some olive oil. When things are sizzling, add in minced shallot and cook for a couple minutes. Increase heat to medium-high, add in ½ cup of white wine and about a dozen scrubbed little neck clams. Cover pan and let the clams steam for a bit. Shake pan occasionally and check on clams after about 4 minutes–keep cooking until all clams are open. You can also take each clam out of the pan once they’ve opened so you don’t overcook them. Pour pan sauce over clams in a serving bowl. Add in parsley and lemon. Serve with crusty bread and chilled white wine.
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