Clams, Pancetta & Asparagus Bowl

Sherri Williams


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


★★★★★ 2 votes

15 Min
15 Min


  • 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)

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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