Vicky’s Clams

  • 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

1.Heat a big pot with tight fitting lid over medium high heat.

2. 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.