Clams with White Beans, Broccoli Rabe, and Pancetta
SERVINGS: 4
PREP TIME: 15 minutes
TOTAL TIME: 45 minutes
COURSE: Main
There’s something so irresistible about brothy clams and crispy bread. The way that the bread soaks up all the savory liquid---still crunchy on the edges, but soft and bursting with flavor as you take a bite—is pure magic. Here, we use dry white wine to create the base of the broth, flavored with rich pancetta, onions, and garlic—plus our fish stock and a touch of butter. As for the clams? You can use Manila or Little Necks...but we find the meatiness of Manilas is particularly well-suited to a recipe like this. Rounded out with hearty beans and broccoli rabe, this dish perfectly walks the line of being satisfying, yet light.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 bunch of broccoli rabe—stems removed, washed, and chopped 1-inch thick
- 1 Tbsp. + 1 tsp. chopped garlic
- 1 4-oz. package diced pancetta
- 1 medium white onion, diced ¼-inch
- 3 dozen Manila or Little Neck Clams, washed
- 1 cup of dry white wine
- 1 cup of Citarella Fish Stock
- 2 Tbsp. unsalted butter
- Salt and pepper, to taste
- 1 can of white beans, rinsed (Great Northern, or your preferred variety)
- 1 Tbsp. fresh thyme leaves
- Optional, but highly recommended: Grilled Country Bread
Instructions
- Prepare the broccoli rabe: In a medium-sized sauté pan, heat 1 Tbsp. of olive oil on high heat. Add the prepared broccoli rabe and sauté 1-2 minutes. Add 1 tsp. of the garlic and continue to cook for an additional 3 minutes. Remove from the pan and keep warm.
- Prepare the clams: Heat a large saucepan on medium-high heat. Add the remaining oil and the pancetta. Cook until brown. Remove the pancetta from the pot, leaving the oil to cook the rest of the ingredients.
- Add the chopped onion and remaining garlic. Cook 3-5 minutes over medium heat until translucent. Place the clams in the pot, stir, and add the wine. Mix all of the ingredients, place a lid on the pot, and simmer on low heat for 4-7 minutes. Remove the lid. When the clam shells have opened, remove them from the pot and place in a large bowl.
- Add the fish stock and butter. Cook the broth for 3-5 minutes. Season the broth with salt and pepper. Add the beans, thyme, cooked broccoli rabe, pancetta, and clams. Serve over grilled country bread, if using.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
