Steamed Clams with Pancetta & Garlic Bread
Michael Symon
Steamed clams with pancetta, garlic, shallots, chili flakes, white wine, butter, and plenty of parsley, served with charred sourdough rubbed with garlic and ripe tomato.
August 7, 2026
Serves 4
INGREDIENTS
½ c pancetta, cubed
5 cloves garlic
2 med shallots
2 tsp chili flakes
3 c white wine
2 medium tomatoes
¼ c fresh parsley
3 tbl evoo
Loaf of country sourdough
DIRECTIONS
Heat a heavy bottomed pan on medium heat or over the hot side of the grill. Place the evoo and the cubes of pancetta to the pot. Render the pancetta until it is crispy, add the shallots, 4 cloves of garlic, and chili flakes cook until softened about 3-5 minutes. Add the clams and white wine, cover and bring to a boil until the clams open, 5-7 minutes. Finish with parsley, salt and pepper.
While the clams are cooking cut the sourdough into thick pieces. Drizzle with evoo and rub one side with garlic and ½ a cut tomato. Place on the grill until hot and it has grill marks. Remove from grill sprinkle with salt.
Use the remain tomatoes to add to the finished clam broth.
FRENCH GIMLET
2 oz elderflower liquor
6 oz vodka
4 oz lime juice
Shaken and served up