Roasted Clams with Pancetta and Red Bell Pepper Coulis

Roasted Clams with Pancetta and Red Bell Pepper Coulis
Roasted Clams with Pancetta and Red Bell Pepper Coulis
In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4 as appetizers
American Pork Shellfish Appetizer Bake Bacon Clam Bell Pepper Fall Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 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.

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