Clams with Pancetta, Onion and Basil
Author: Sarah Walker Caron
Serves: serves 4
- 3 oz diced pancetta
- 1 small red onion, diced
- 2 lbs clams, scrubbed clean
- ½ cup white wine
- ¼ cup finely sliced basil
- Heat pancetta in a large saute pan over medium heat until just beginning to brown. Add the onions and cook until softened.
- Add the clams and the wine. Cover, and cook for 5-8 minutes, until the clams are opened.
- Remove clams to a serving dish. Boil the liquid in the pan for an additional minute before pouring over the clams.
- Scatter the basil on top. Enjoy.
Recipe by Maine Course at http://mainecourse.bdnblogs.com/2017/07/18/recipes/clams-with-pancetta-onion-garlic-and-basil/
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