Nutrition per serving may change if servings are adjusted.
6 pounds littleneck clams, scrubbed
2 cups dry white wine, divided
2 tablespoons extra-virgin olive oil
3 ounces diced pancetta
1 large shallot, finely chopped
4 cloves garlic, thinly sliced
1 small hot chile pepper, diced
1 tablespoon chopped fresh thyme
1¼ cups water
2 tablespoons unsalted butter
2 tablespoons chopped fresh oregano
1 tablespoon harissa paste (see Tip)
¼ teaspoon ground pepper
¼ cup toasted fresh breadcrumbs
2 tablespoons chopped fresh parsley
Combine clams and 1 cup wine in a large pot. Heat over medium-high heat until starting to steam. Cover, reduce heat to medium and cook until the clams are open, 7 to 10 minutes. (Discard any unopened clams.) Use a slotted spoon to transfer the clams to a serving dish. Pour the cooking liquid through a fine-mesh strainer into a heatproof bowl.
Meanwhile, heat oil in a medium saucepan over medium heat. Add pancetta; cook, stirring, until starting to brown, 3 to 4 minutes. Add shallot, garlic, chile and thyme. Cook, stirring occasionally, until softened, 2 to 4 minutes. Add water, the remaining 1 cup wine and ¼ cup of the reserved cooking liquid (discard the rest); bring to a simmer. Remove from heat and whisk in butter, oregano, harissa and pepper. Pour over the clams.
Serve the clams topped with breadcrumbs and parsley.
Tip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled "paste" rather than "sauce," as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.
152 calories;8 g fat(3 g sat); 0 g fiber; 6 g carbohydrates; 8 g protein; 16 mcg folate; 29 mg cholesterol; 1 g sugars; 0 g added sugars; 407 IU vitamin A; 19 mg vitamin C; 43 mg calcium; 1 mg iron; 493 mg sodium; 235 mg potassium
Vitamin C (32% daily value)
Carbohydrate Servings: ½
Exchanges: 1 fat, 1 lean protein, ½ high-fat protein