Clams with Pancetta, Onion and Basil
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
  1. Heat pancetta in a large saute pan over medium heat until just beginning to brown. Add the onions and cook until softened.
  2. Add the clams and the wine. Cover, and cook for 5-8 minutes, until the clams are opened.
  3. Remove clams to a serving dish. Boil the liquid in the pan for an additional minute before pouring over the clams.
  4. Scatter the basil on top. Enjoy.
Recipe by Maine Course at