AcidNintendoOrgan Posted February 27, 2007 Report Share Posted February 27, 2007 6 tablespoons (3/4 stick) unsalted butter3/4 cup diced pancetta3/4 cup chopped red bell pepper2 garlic cloves, minced1/4 teaspoon dried crushed red pepper18 1/2-inch-thick baguette slicesOlive oil5 pounds littleneck clams (35 to 40), scrubbed1 cup Chardonnay1 cup (loosely packed) chopped fresh basilMelt butter in heavy medium skillet over low heat. Add ham and bell pepper and sauté until light brown, about 10 minutes. Add garlic and dried red pepper; stir 1 minute. Remove from heat.Prepare barbecue (medium-high heat). Lightly brush baguette slices on both sides with oil. Grill bread until light brown on outside but soft on inside, about 2 minutes per side.Combine clams and wine in large pot. Cover and boil over high heat until clams begin to open, about 8 minutes. Using slotted spoon, transfer clams to 6 bowls, discarding any clams that do not open. Add liquid in pot to skillet with ham-bell pepper mixture. Bring to boil over medium-high heat. Reduce heat to medium and simmer until liquid is slightly reduced, about 3 minutes. Remove from heat. Stir in basil. Pour mixture over clams, dividing equally. Serve clams, passing grilled bread separately. Link to comment Share on other sites More sharing options...
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