- 1 dozen littleneck clams
- 1/2 cup of white wine
- 6 oz pancetta
- 1/2 sweet onion chopped
- 1 teaspoon of chili powder
- 1 bulb of caramelized garlic
- 2 teaspoons of butter
- 1 teaspoon of olive oil
Take the clams and clean them with a scrub brush put aside.
Take the olive oil and the butter and heat in a large saucepan
Add the onions and the garlic stir in the mixture until the onions become soft about 3-4 minutes on medium heat.
Add the pancetta and chili powder cook until brown
Add the wine and the clams, cover and cook until the clams open. Take them out of the pan and put into a bowl as they start to open.
Once all of them are open take the sauce and pour over the clams.
To caramelize the garlic you take a piece of foil and wrap up the garlic (take a knife and cut off the top of the garlic) put a little olive oil on them and wrap it well in the foil. Put this in a 200 degree oven for one hour, you can do a lot ahead of time and store it in a sealed container for later, make sure when you take the garlic out of the foil you peal off the paper.