Clams Casino with Pancetta

Ingredients

• 0.3 teaspoon pepper black
• 1.5 ounce day-old country bread white
• 2 tablespoons cooking wine dry white
• 2 teaspoons parsley fresh finely chopped
• 1  garlic clove minced
• 36  littleneck clams cleaned
• 0.8 cup pancetta diced finely
• 1.5 tablespoons parmigiano-reggiano cheese fresh grated
• 0.3 cup bell pepper diced red finely
• 3 tablespoons shallots minced

Equipment

• food processor
• bowl
• frying pan
• broiler

Directions

1. Heat a medium skillet over medium heat. Coat pan with cooking spray.
2. Add pancetta to pan; cook 6 minutes or until pancetta begins to brown, stirring occasionally.
3. Add wine; cook until liquid evaporates (about 30 seconds), scraping pan to loosen browned bits.
4. Add bell pepper, shallots, and garlic to pan; cook 4 minutes or until tender.
5. Place pancetta mixture in a medium bowl.
6. Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 3/4 cup.
7. Add breadcrumbs, cheese, parsley, and black pepper to pancetta mixture; stir until blended.
8. Preheat broiler.
9. Discard any clams with broken or open shells. Shuck clams; discard top halves of shells. Top each clam with about 1 rounded teaspoon pancetta mixture. Broil 4 minutes; turn pan. Broil an additional 3 minutes or until tops are browned and clams are done.
10. Serve with lemon wedges, if desired.