Clams oreganata with pancetta
Little neck clams
24 item(s), scrubbed and shucked, shells and liquor reserved
1½ oz, chopped (about 1/4 cup)
1 clove(s), medium, minced
2 tbsp(s), chopped
Grated parmigiano reggiano
½ tsp(s), grated
¼ tsp(s), ground
1 item(s), cut into wedges
- Arrange 24 clamshell halves on rimmed baking sheet. Place 1 clam into each shell. Carefully spoon some reserved clam liquor over each clam, leaving any grit at bottom of container of reserved clam liquor.
- Preheat oven to 475°F. In small nonstick skillet, cook pancetta over medium-low heat, stirring occasionally, until lightly browned, about 4 minutes. Add garlic. Continue to cook, stirring, until garlic is fragrant, about 30 seconds longer. Remove from heat. Push pancetta to 1 side of skillet. Pour off and discard any drippings.
- Stir breadcrumbs and 1 tbsp oil into pancetta until crumbs are evenly moistened. Let breadcrumbs cool slightly. Add oregano, cheese, lemon zest, black pepper, and any remaining clam liquor and stir until combined.
- Spoon 1 heaping tsp breadcrumbs loosely over each clam. (Do not pat crumbs down.) Drizzle tops with remaining 1 tbsp oil. Roast until crumbs are golden brown and crisp and clams are just cooked through, about 10 minutes. Serve hot with lemon wedges.
- Serving size: 3 clams