CLAM TOASTS WITH PANCETTA
Steps:
- Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6-8 minutes. Add lemon zest, bay leaf, ground fennel,1/2 cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.
- Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
- Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef's knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining 1/2 cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5-7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.
- To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
- Do Ahead
- Soffritto can be made 2 days ahead. Let cool; cover and chill.
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Tonya Chavers
[email protected]This recipe is a waste of time and money. The clam toasts were bland and unappetizing.
Karungi Yvone
[email protected]I followed the recipe exactly, but my clam toasts turned out soggy. I'm not sure what I did wrong.
Maria Akter
[email protected]These clam toasts are a bit too salty for my taste.
mdsuman Sarkar
[email protected]I'm not sure why this recipe calls for pancetta. I think it would be just as good with bacon.
Andre Visser
[email protected]The only thing I would change about this recipe is to add a little more garlic.
Kevin Goss
[email protected]I highly recommend this recipe to anyone who loves clams or is looking for a new and easy appetizer.
Akisam House4
[email protected]These clam toasts are so easy to make, but they look and taste like they came from a fancy restaurant.
Prashan Neupane
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great way to use up leftover clams.
Mark Cody
[email protected]I made these clam toasts for my family and they loved them! Even my picky kids ate them up.
Adama Diakhate
[email protected]These clam toasts are perfect for a quick and easy appetizer. They're also really affordable, which is a bonus.
Rifat Mondal
[email protected]I'm not a big fan of clams, but I really enjoyed these toasts. The pancetta and garlic butter really elevate the flavor of the clams.
Monica Jackson
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish.
Katherine Rodriguez
[email protected]These are the best clam toasts I've ever had. The pancetta adds a nice salty flavor that complements the clams perfectly.
Johanna Raisibe
[email protected]I've never made clam toasts before, but this recipe made it easy. They turned out perfect - golden brown and delicious.
Frane Kružičević
[email protected]These clam toasts were a hit at my last party! The combination of briny clams, crispy pancetta, and garlicky butter was irresistible.