THE BEACH AT HOME: Steamed Clams with Pancetta and Leeks

We love that our new place leaves us just 13 miles away from Half Moon Bay. A couple of times now, we've made our way to Sam's Chowder House, a dog friendly restaurant on the water where they have great outside seating complete with fire-pits and Adirondack chairs. The first time we went there--and every time thereafter--we ordered their Steamed Manilla Clams to share with a couple of cold beers. Delicious food and drinks, great company (including Jackson of course), and a beautiful view... we're convinced it doesn't get much better.


The only thing comparable is having the same great meal (or appetizer in this case) in the comfort of your own home. I was inspired to make my own version of these clams that we've loved so much at the beach. I used the same base to my broth: pancetta and leeks. But I made them my own by swapping beer for white wine and adding some flavorful heat with crushed red pepper flakes. Salty bites with the leeks' mild onion flavor, hints of garlic, and kicks of spice-- yum! You'll be wanting a full loaf of french bread to soak up the broth. That's the part that has you going back for more...


It was surprising to me how quick and simple it was to create a really flavorful broth and also steam the clams. On the complicated scale, I'd give this recipe an "easy" :)


Something to Note:
-Make sure to thoroughly clean your clams before steaming them. While you are looking for most of the clams to open up, be careful not to overcook them; they can become tough. When most of them are open, discard those that remain closed.

STEAMED CLAMS WITH PANCETTA AND LEEKS
recipe from Trish Garber
serves 2-4


Ingredients:

• 1 tablespoon olive oil
• 2, 1/4" slices of pancetta, diced into small cubes
• crushed red pepper flakes to taste (I used between 1/4 to 1/2 teaspoon)
• 1 leek, cleaned and chopped see below
• 2 cloves garlic, finely chopped
• 2 lbs cleaned clams (I used Little Neck Clams)
• 1 cup beer (I used Pilsner)
• 1 cup unsalted chicken stock or low sodium chicken broth
• 1 tablespoon unsalted butter
• salt and pepper to taste

Method:

1. Sauté pancetta with olive oil and red pepper flakes over medium heat until pancetta begins to brown. Add garlic and leeks and continue to sauté until leeks soften (about 5-8 minutes). 
2. Add chicken stock and beer and bring to a boil. Gently place the cleaned clams into the boiling mixture, cover and let boil (still over medium heat) for 5 to 10 minutes until clams have opened up. 
3. Spoon the clams into your serving bowl(s). Add butter to the broth, as well as salt and pepper to taste, and stir the butter until completely melted. Spoon broth over the clams and serve immediately with sourdough french bread.

How to Clean and Cut a Leek: