Littleneck Clams With Pancetta

Littleneck Clams With Pancetta

The Feast of the Seven Fishes is a December 24th Italian tradition that is about serving an abundant amount of seafood.  Serving 7 types of seafood is the custom which is hard to resist if you have a delicious recipe as this one. 


4 Slices Day Old Country Bread

3 Ounces Diced Pancetta

4 Tablespoons Olive Oil

4 Chopped Garlic Cloves

1/4 Cup Chopped Fresh Oregano

26 Littleneck Clams

Reserved Clam Juice

Lemon Wedges

Preheat your oven to 475º F.   Place large pieces of torn bread into a food processor or blender.  Pulse until you have fine crumbs and then set aside.  Place a large skillet over a medium heat.  Add the diced pancetta and 2 tablespoons of olive oil.  Cook for 5 minutes until lightly browned.  Stir frequently.  Add the garlic and cook for 1 more minute.  Stir in the bread crumbs, oregano and ¼ cup of the reserved clam juice.  Remove from the heat.  On a large baking sheet place each shucked and on the half shell clam.  Top each clam with the bread crumb mixture and press down lightly.  Drizzle with the remaining olive oil and place in the oven for 12 minutes.  You will want the clams to be browned and crisped on top.  Serve with the lemon wedges.  Serve 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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