Roasted Clams with Pancetta and Red Bell Pepper Coulis
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as appetizers
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 large red bell pepper
- lemon wedges
- 1 garlic clove, peeled
- 24 littleneck clams, scrubbed
- 3 slices pancetta or bacon, cut into 24 pieces
- Carbohydrate 6 g(2%)
- Cholesterol 40 mg(13%)
- Fat 13 g(20%)
- Fiber 1 g(4%)
- Protein 16 g(32%)
- Saturated Fat 4 g(18%)
- Sodium 669 mg(28%)
- Calories 210
Preparation Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper. Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet. Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.
Preparation Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper. Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet. Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.
