Tequila Clams with Pancetta and Peppers
These Tequila Clams with Pancetta and Peppers are a fun twist on classic steamed clams!
Ingredients
- 2 Pounds Little Neck clams
- 1 4 Ounce package cubed pancetta
- ½ Yellow onion diced
- 1 Yellow bell pepper diced
- 2 Cloves garlic minced
- 1 Jalapeño one half chopped and one half sliced
- ½ Lime, juiced Plus more wedges for serving
- ¼ Cup silver tequila
- Fresh parsley roughly chopped
- Salt and pepper to taste
- Crusty bread for serving (optional)
Instructions
- Soak clams in a large bowl of cold water for 10 minutes, change water and soak again for another 5 minutes. Rub clams together lightly to remove any excess sand.
- Meanwhile, In a large sauté pan, cook the pancetta over medium heat until fat has rendered and the cubes are starting to crisp; About 5 minutes. Add the yellow pepper and the onion to the pan along with a pinch of salt and pepper, stir and cook for about 3 minutes. Add the chopped jalapeño and the garlic, stir and cook for about 2 minutes. Add the lime juice, stir.
- Drain the clams and add them to the pan, stirring to coat; about 2 minutes. Add the tequila to the pan and cover with the lid. Let the clams steam for about 5-7 minutes or until they have opened. Discard any clams that did not open.
- Divide the clams between four bowls and top with the jalapeño slices and parsley. Serve with lime wedges.
- Enjoy!