Ingredients
2 Tbsp butter
2 garlic cloves
1/2 medium onion, chopped finely
1/4 - 1/2 tsp crushed red pepper, to taste
1/4 lb. pancetta
3/4 c. dry white wine
3 lb. steamer clams
Preparation
Scrub clams well in fresh water to remove debris. Discard any open clams. In a medium heavy-bottomed saucepan, saute garlic, onion, crushed red pepper and pancetta in butter. Stir in wine and bring to a boil. Add clams and boil, covered, 7-8 min. Discard any clams that do not open after 9 min. Season to taste with fresh ground pepper. Serve with toasted foccaccia or crusty baguette.
