Vicky's Clams (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Add oil, garlic and pancetta and brown pancetta for 3 minutes. Add clams to the pot and 1 cup of wine. Cover and let the clams steam until they open, 5 to 10 minutes. Discard any unopened shells. Transfer clams in juices and wine to a serving platter and top liberally with parsley, serve.
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