Clam Toasts with Pancetta
A luxurious appetizer featuring fresh clams and crispy pancetta served on golden-brown sourdough toasts. The dish combines the briny sweetness of clams with aromatic fennel, white wine, and herbs for a sophisticated Mediterranean-inspired starter.
Ingredients
- •4 tablespoons olive oil, divided, plus more for drizzling
- •2 ounces pancetta (Italian bacon), finely chopped
- •4 cloves garlic cloves, 2 thinly sliced, 2 whole
- •½ medium sweet onion, finely chopped
- •½ small fennel bulb, finely chopped, plus 1/4 cup fennel fronds
- •2 strips lemon zest
- •1 leaf bay leaf
- •½ teaspoon ground fennel
- •1 cup dry white wine, divided
- •2 slices sourdough bread
- •1 pound Manila or littleneck clams or cockles
- •¼ cup parsley leaves with tender stems
Cooking Instructions
- 1.
Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6-8 minutes. Add lemon zest, bay leaf, ground fennel,1/2 cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.
20 min
- 2.
Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
5 min
- 3.
Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef's knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining 1/2 cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5-7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.
10 min
- 4.
To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
2 min
- 5.
Soffritto can be made 2 days ahead. Let cool; cover and chill.