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


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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


  • 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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