Clams, Pancetta & Asparagus Bowl

By Sherri Williams
@logansw

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

Rating:

★★★★★ 2 votes

Comments:

15 Comments

Serves:

2-4

Prep:

15 Min

Cook:

15 Min

Ingredients

2 lb: baby clams
1/4 lb: pancetta cooked & crumbled
1/4 lb: asparagus, blanched & chopped
8 large: large caper berries, chopped
1 medium: bell pepper, chopped (any color i used yellow)
1 medium: shallot, chopped
5-6 large: garlic cloves, chopped
1/2 bunch: italian parsley, chopped
1 large: 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)

Step-By-Step

1add olive to a large heated skillet. sautee garlic, shallots, peppers & caper berries until soft. this will take about 3-5 minutes

2add 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

3add 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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