casual cooking and living
From by the bay wishing you lovely clam memories!
4 dozen littleneck clams, scrubbed and cleaned
2 tablespoons olive oil
4 ounces pancetta, cubed
1/2 teaspoons red chili flakes
1/2 teaspoon ground black pepper
2 garlic cloves, minced
1 medium onion, chopped
28 ounce can whole tomatoes, with liquid
8 ounces clam juice
1 tablespoon thyme leaves
Place a large pot on a medium heat, add olive oil and heat for 1-2 minutes , add pancetta and saute until crisp, then add garlic and onion, saute until soft, about 5 minutes add chili flakes and pepper and saute another minute. Add to the pot the tomatoes with liquid breaking the tomatoes with the back of your spoon, next add the clam juice and thyme. Bring to a boil add the clams and cover. Cook until clams are open, discard any unopened clams. Serve immediately with bread or pasta.