Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Red bell pepper (large)

  2. 1 tablespoon 15ml Olive oil

  3. 1 teaspoon 5ml Dried oregano

  4. 1 Garlic clove - peeled Salt - to taste Freshly-ground black pepper - to taste

  5. 24 Littleneck clams - scrubbed

  6. 3 Pancetta or bacon - cut into 24 pieces Lemon wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 degrees. 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. This recipe yields 4 servings as appetizers.


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