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Beach House Clams

Beach House Clams
Recipe Date:
June 11, 2015
Cook Time:
Imperial (US)
  • 3/4 cup chopped panchetta
  • 3/4 cup chopped roma tomatoes
  • 1/2 cup chopped yellow onion
  • 4 cloves chopped garlic
  • 3 tbsps unsalted butter
  • 1 tbsp chopped Italian parsley
  • 2 dozen fresh littleneck clams
  • 1 tbsp olive oil
  • 1 tsp grey salt
  • 1 lemon (juice of)
  • 1/3 cup Faustini Beach House #34 Sauvignon Blanc
  • 1 pinch red pepper flakes

In a large sauté pan, add olive oil and pancetta and render it down. Then add onion and cook until almost transparent, then add garlic. Add mixture into a roasting pan along with butter, lemon juice, grey salt, wine, clams, and red pepper flakes (optional).

Cover roasting pan with aluminum foil and place inside oven pre-heated at 425 degrees (you can also place on an outdoor grill). Allow 10-15 minutes cook time. As the first clam opens, add chopped tomatoes and cover for another 2-5 minutes. Once all of the clams open, remove from oven/grill place into large bowl and add chopped parsley. Great over linguine or by itself. Enjoy!