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clams, pancetta & asparagus bowl

(2 ratings)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

Clams simply at it's best! You will not be able to stop eating these. Yes, they are CLAMILICIOUS! Cooking with Passion, sw :)

(2 ratings)
yield 2 -4
prep time 15 Min
cook time 15 Min

Ingredients For clams, pancetta & asparagus bowl

  • 2 lb
    baby clams
  • 1/4 lb
    pancetta cooked & crumbled
  • 1/4 lb
    asparagus, blanched & chopped
  • 8 lg
    large caper berries, chopped
  • 1 md
    bell pepper, chopped (any color i used yellow)
  • 1 md
    shallot, chopped
  • 5-6 lg
    garlic cloves, chopped
  • 1/2 bunch
    italian parsley, chopped
  • 1 lg
    lemon juice & zest
  • 1-2 tsp
    crushed red pepper
  • 1/2 c
    white wine, dry
  • 1/2 c
    chicken broth
  • 1/2 stick
    butter, unsalted
  • 2-3 Tbsp
    olive oil, extra virgin
  • 1 tsp
    everglades seasoning (salt of choice)

How To Make clams, pancetta & asparagus bowl

  • 1
    add olive to a large heated skillet. sautee garlic, shallots, peppers & caper berries until soft. this will take about 3-5 minutes
  • 2
    add the chicken broth, wine, 1/2 of the parsley, 1/2 of the pancetta, lemon juice & zest, everglades, crushed red pepper and butter. simmer for 5 minutes
  • 3
    add the clams to the skillet. continue to steam until all the clam shells have opened. half way through, add the asparagus. simmer for an additional minute. bowl up and garnish with the remaining pancetta and parsley. serve with crusty italian bread. ENJOY!!!
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