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Home > Restaurants > Recipes > Bruschetta of Clam Ragout With Pancetta

Bruschetta of Clam Ragout With Pancetta

Provided by: Chef Tom Colicchio
Served at: Craft

  • Type of Dish: Appetizers, Small Plates
  • Servings: 6
  • Cuisine: American, Eclectic/Global
  • Reader Rating: Write a Review

Photo by Richard Gerhard Jung
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6 ounces thinly sliced pancetta (or other unsmoked bacon), cut into 1/2 inch-by-2-inch strips
2 garlic cloves, thinly sliced
1 shallot, thinly sliced
4 roasted tomato halves, coarsely chopped (sun-dried tomatoes in olive oil can be substituted)
1/4 cup dry white wine
3 dozen Manila or littleneck clams, scrubbed and rinsed
4 cups mustard greens, shredded
3 or 4 tablespoons extra-virgin olive oil
1/2 loaf peasant bread (or other non-sourdough crusty bread), sliced 3/4-inch thick


Place the pancetta in a pot large enough to hold the clams. Sauté over medium-low heat, stirring occasionally, until the pancetta is crisp, about 15 minutes. Remove the pancetta with a slotted spoon, and drain on a plate lined with paper towels. Discard all but about 2 tablespoons of fat. Increase the heat to medium, and add the garlic and shallot. Sauté until fragrant (about 2 minutes), stirring occasionally; then add the roasted tomatoes and cook for about 1 minute more. Add the wine, and allow it to reduce until the pan is almost dry, about 3 minutes.

Add the clams and about 1/4 cup water. Cover and cook, stirring occasionally, until the clams open, about 10 minutes. Once opened, remove the clam shells from the pan with a slotted spoon or metal tongs, discarding the shells. Add the clams back into the tomato mixture, and stir in the greens. Cook until the greens are just wilted, about 3 minutes.

While the clams are steaming, brush or drizzle slices of bread with olive oil, and grill or brown them in the oven. Apportion the ragout onto the toasted or grilled bread using a slotted spoon, top with pancetta, and drizzle with oil. Serve immediately.

(Published 2007)

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