Roasting oven environment
- 5 pounds clams
- 1/3 cup diced pancetta
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- Pinch of red pepper flakes
- 1 1/2 cups fish stock
- 1 cup white wine
- 1/2 cup canned San Marzano or other good quality tomatoes, crushed
- 1 tablespoon chopped fresh oregano
In a large bowl, combine the clams and enough cold water to cover. Refrigerate for about 20 minutes. Remove and gently lift clams out of the soaking water, leaving the sand and grit in the bottom of the bowl. Rinse clams and set aside.
Place the pancetta and oil in a shallow pan (a stainless steel paella pan works well). Set in the oven and cook until the pancetta begins to brown. Add the garlic and pepper flakes and cook for 30 seconds more. Do not burn the garlic. Add the clams, fish stock, wine, tomatoes, and oregano. Cover the pan tightly with foil and place back in the oven. Cook for 20–30 minutes, stirring halfway through the cooking time. Clams are cooked when they have all opened; discard any unopened clams. Serve in a bowl with the broth.