These clams make a delicious dinner for 1 or can be adapted to feed a crowd. Serve with crusty bread and a green salad.
For 1 serving, you’ll need:
2 lb clams (in shell)*
2 tablespoon extra virgin olive oil, such as Organic Mission EVOO
1/4 cup pancetta, finely diced
¼ cup finely chopped onion
2 tablespoons minced shallot
1 clove garlic, minced
1 cup dry white wine, such as Pinot Grigio
1/2 cup canned diced tomatoes in juice
1 bay leaf
1 tablespoon sliced fresh basil
In a medium pot, heat olive oil over medium-high heat. Add the pancetta and cook until just brown and crisp. Add the onion, shallot and garlic and saute until softened and transparent. Add the clams and toss them to coat with the onion mixture. Add the wine, tomatoes and bay leaf, cover and bring to simmer. Cook for about 10 minutes until clams are open. Discard any clams that do not open. Transfer clams to a bowl. Taste the cooking liquid. Season with salt and pepper to taste. Pour liquid over clams and garnish with basil.
*See this instruction from The Kitchn on cleaning the sand from clams.