Grilled clams with pancetta and breadcrumbs

Top clams or other dishes with a drizzle of brown butter and a delicious breadcrumb, capsicum, pancetta and herb topping using this great recipe from Andrew Zimmern.

Grilled clams with pancetta and breadcrumbs. Credit: Andrew Zimmern's Wild Game Kitchen

• serves

  6

• prep

  30 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 18 large clams (see Note)
• Rock salt, for serving
• 115 g salted butter, plus 1½ tablespoons
• 175 g (6 oz) pancetta, diced
• 3 garlic cloves, minced
• 1 large shallot, minced
• 1 red capsicum (bell pepper), minced
• 3 tsp smoked paprika
• 1½ tbsp dried oregano
• 2 cups fresh bread crumbs
• ¼ cup chopped parsley
• Lemon wedges, for serving

Instructions

1. Prepare a barbecue (grill) for medium direct-heat cooking.
2. Place the whole clams on the grill over medium heat and cook until opened. Place carefully on a tray, gently collecting the clam juice to utilise for another time. Open the clams, take off and discard the top shells.
3. Place rock salt on a sheet tray. Nestle the clams on the half shell on the salt. Use a small sharp knife or scissors to cut the abductor muscles to free the clam from the shell. Cut any large clams in half.
4. In a small saucepan over medium heat, melt 115g butter and cook until nut brown in color. Spoon browned butter over each clam.
5. In a large skillet over medium heat, add the pancetta. Cook for 5 minutes, or until the pancetta renders its fat, but hasn't browned. Add shallots and garlic, cook for 2 minutes. Add the capsicum (bell pepper), paprika, oregano and remaining 1½ tablespoons of butter. Once melted, add the breadcrumbs, and cook, stirring and tossing, until nice and golden brown but not dry. Stir in the parsley and remove from heat.
6. Top the clams with the bread crumb mixture, pressing down lightly and making low stuffing domes in the shells over the clams.
7. Meanwhile, load up your grill or fire pit with coals to make a ring fire, leaving a space in the middle to roast the clams on the sheet tray.
8. Place the clams in the center of a hot "ring" fire. When golden brown, remove, plate and serve with lemon wedges.

Note

• Andrew suggests cherrystone clams for this recipe. These are not available in Australia. However, this topping could also be used with surf clams or pipis.
• You can finish the clams under a grill (broiler) or in a 200°C (400°F) oven if you prefer. Cook in the oven until golden brown.

Recipe courtesy of andrewzimmern.com

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.