Steamed Manila Clams Recipe

Toast (if not pre-toasted)

If your fregola is not already toasted, warm a dry skillet over medium heat and toast the fregola, stirring, 4–6 minutes until fragrant and slightly darker. Remove from heat.

Bring 2 cups water and 1 tsp salt to a simmer in a small saucepan. Add 1 cup fregola and 1 tbsp olive oil, reduce heat to low, cover, and simmer gently 10–12 minutes until al dente, stirring once or twice. If it absorbs too quickly, add up to 2–4 tbsp more water. When done, drain any excess, fluff with a fork and keep warm.

In a medium skillet over medium heat, add the diced pancetta. Cook, stirring occasionally, until rendered and crisp, 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate, reserving about 1 tbsp of the rendered fat in the skillet for the clams step. Keep the crisped pancetta warm.

Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet, brush lightly with 1 tbsp olive oil, and toast 6–8 minutes until golden and crisp. Remove and, while still warm, rub each slice with the halved garlic clove. Set aside.

Rinse the Manila clams under cold water and discard any with broken shells or that do not close when tapped. Soak in cold salted water (1 tbsp salt per 4 cups water) for 20 minutes if heavily sandy; drain and rinse again.

In a wide, heavy-bottomed sauté pan with a tight-fitting lid, heat 1 tbsp olive oil and the reserved 1 tbsp pancetta fat (from the pancetta step) over medium heat. Add 2 tbsp unsalted butter, the minced shallot and 4 minced garlic cloves. Sauté until softened and fragrant, about 2–3 minutes, taking care not to brown the garlic.

Add 1 cup dry white wine and 1 cup chicken stock to the pan, scrape up any browned bits, and add the 4 sprigs of thyme. Increase heat to medium-high and bring the liquid to a simmer.

Add the cleaned clams in an even layer, cover the pan, and steam for 5–7 minutes, gently shaking the pan once or twice, until nearly all clams have opened. Discard any clams that remain tightly closed after 8 minutes.

Remove the lid and stir in 2 tbsp unsalted butter and the zest and juice of 1 lemon. Season broth with 1 tsp salt (adjust to taste) and 1 tsp freshly ground black pepper. Stir in 2 tbsp chopped parsley and half of the crisped pancetta (reserve some for garnish). Taste and adjust seasoning.

Spoon hot fregola into shallow bowls, place clams and broth over the fregola, sprinkle remaining pancetta and extra parsley on top. Serve immediately with garlic crostini on the side for dipping into the broth.