Roasted Clams with Pancetta and Red Bell Pepper Coulis

Submitted by:
A take on Clams Casino

Difficulty: Medium - experience needed
Serves:

Preparation time:
Cooking time:

Ingredients

1 large red bell pepper
1 tablespoon olive oil
1 teaspoon fresh oregano
1 garlic clove, peeled

24 littleneck clams, scrubbed

3 slices pancetta or bacon, cut into 24 pieces

Lemon wedges

Method

For the Coulis:
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.

For the Clams
Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.

Assemble:
Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter.
Garnish with lemon.

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