CLAMS, PANCETTA & ASPARAGUS BOWL

Clams, Pancetta & Asparagus Bowl image

Provided by Sherri Williams

Categories Seafood

Time 30m

Number Of Ingredients 15

2 lb baby clams
1/4 lb pancetta cooked & crumbled
1/4 lb asparagus, blanched & chopped
8 large large caper berries, chopped
1 medium bell pepper, chopped (any color i used yellow)
1 medium shallot, chopped
5-6 large garlic cloves, chopped
1/2 bunch italian parsley, chopped
1 large lemon juice & zest
1-2 tsp crushed red pepper
1/2 c white wine, dry
1/2 c chicken broth
1/2 stick butter, unsalted
2-3 Tbsp olive oil, extra virgin
1 tsp everglades seasoning (salt of choice)

Steps:

1. add olive to a large heated skillet. sautee garlic, shallots, peppers & caper berries until soft. this will take about 3-5 minutes
2. add the chicken broth, wine, 1/2 of the parsley, 1/2 of the pancetta, lemon juice & zest, everglades, crushed red pepper and butter. simmer for 5 minutes
3. add the clams to the skillet. continue to steam until all the clam shells have opened. half way through, add the asparagus. simmer for an additional minute. bowl up and garnish with the remaining pancetta and parsley. serve with crusty italian bread. ENJOY!!!

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