Clams, Pancetta & Asparagus Bowl
By
Sherri Williams
@logansw
1
Ingredients
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2 lbbaby clams
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1/4 lbpancetta cooked & crumbled
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1/4 lbasparagus, blanched & chopped
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8 largelarge caper berries, chopped
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1 mediumbell pepper, chopped (any color i used yellow)
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1 mediumshallot, chopped
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5-6 largegarlic cloves, chopped
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1/2 bunchitalian parsley, chopped
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1 largelemon juice & zest
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1-2 tspcrushed red pepper
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1/2 cwhite wine, dry
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1/2 cchicken broth
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1/2 stickbutter, unsalted
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2-3 Tbspolive oil, extra virgin
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1 tspeverglades seasoning (salt of choice)
How to Make Clams, Pancetta & Asparagus Bowl
- add olive to a large heated skillet. sautee garlic, shallots, peppers & caper berries until soft. this will take about 3-5 minutes
- 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
- 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!!!