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Prep Time:35 minsTotal Time:35 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:10Yield:10 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6poundslittleneck clams, scrubbed2cupsdry white wine, divided2tablespoonsextra-virgin olive oil3ouncesdiced pancetta1largeshallot, finely chopped4clovesgarlic, thinly sliced1small hot chile pepper, diced1tablespoonchopped fresh thyme1 ¼cupswater2tablespoonsunsalted butter2tablespoonschopped fresh oregano1tablespoonharissa paste (see Tip)¼teaspoonground pepper¼cuptoasted fresh breadcrumbs2tablespoonschopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
6poundslittleneck clams, scrubbed
2cupsdry white wine, divided
2tablespoonsextra-virgin olive oil
3ouncesdiced pancetta
1largeshallot, finely chopped
4clovesgarlic, thinly sliced
1small hot chile pepper, diced
1tablespoonchopped fresh thyme
1 ¼cupswater
2tablespoonsunsalted butter
2tablespoonschopped fresh oregano
1tablespoonharissa paste (see Tip)
¼teaspoonground pepper
¼cuptoasted fresh breadcrumbs
2tablespoonschopped fresh parsley
DirectionsCombine clams and 1 cup wine in a large pot. Heat over medium-high heat until starting to steam. Cover, reduce heat to medium and cook until the clams are open, 7 to 10 minutes. (Discard any unopened clams.) Use a slotted spoon to transfer the clams to a serving dish. Pour the cooking liquid through a fine-mesh strainer into a heatproof bowl.Meanwhile, heat oil in a medium saucepan over medium heat. Add pancetta; cook, stirring, until starting to brown, 3 to 4 minutes. Add shallot, garlic, chile and thyme. Cook, stirring occasionally, until softened, 2 to 4 minutes. Add water, the remaining 1 cup wine and 1/4 cup of the reserved cooking liquid (discard the rest); bring to a simmer. Remove from heat and whisk in butter, oregano, harissa and pepper. Pour over the clams.Serve the clams topped with breadcrumbs and parsley.TipsTip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled “paste” rather than “sauce,” as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.Originally appeared: EatingWell Magazine, June 2019
Directions
Combine clams and 1 cup wine in a large pot. Heat over medium-high heat until starting to steam. Cover, reduce heat to medium and cook until the clams are open, 7 to 10 minutes. (Discard any unopened clams.) Use a slotted spoon to transfer the clams to a serving dish. Pour the cooking liquid through a fine-mesh strainer into a heatproof bowl.Meanwhile, heat oil in a medium saucepan over medium heat. Add pancetta; cook, stirring, until starting to brown, 3 to 4 minutes. Add shallot, garlic, chile and thyme. Cook, stirring occasionally, until softened, 2 to 4 minutes. Add water, the remaining 1 cup wine and 1/4 cup of the reserved cooking liquid (discard the rest); bring to a simmer. Remove from heat and whisk in butter, oregano, harissa and pepper. Pour over the clams.Serve the clams topped with breadcrumbs and parsley.TipsTip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled “paste” rather than “sauce,” as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.
Combine clams and 1 cup wine in a large pot. Heat over medium-high heat until starting to steam. Cover, reduce heat to medium and cook until the clams are open, 7 to 10 minutes. (Discard any unopened clams.) Use a slotted spoon to transfer the clams to a serving dish. Pour the cooking liquid through a fine-mesh strainer into a heatproof bowl.
Meanwhile, heat oil in a medium saucepan over medium heat. Add pancetta; cook, stirring, until starting to brown, 3 to 4 minutes. Add shallot, garlic, chile and thyme. Cook, stirring occasionally, until softened, 2 to 4 minutes. Add water, the remaining 1 cup wine and 1/4 cup of the reserved cooking liquid (discard the rest); bring to a simmer. Remove from heat and whisk in butter, oregano, harissa and pepper. Pour over the clams.
Serve the clams topped with breadcrumbs and parsley.
Tips
Tip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled “paste” rather than “sauce,” as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.
Originally appeared: EatingWell Magazine, June 2019
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Nutrition Facts(per serving)152Calories9gFat6gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
