These clams are just as delicious without the pancetta. Serve with lots of bread to soak up the delicious juices.
Serves 4

2 Tbsp.

olive oil

30 ml

4

cloves garlic, minced

4

4 Tbsp.

finely diced pancetta

60 ml

2 Tbsp.

cider or white wine vinegar

30 ml

2 Tbsp.

white wine

30 ml

large pinch of saffron

16

ripe cherry tomatoes, cut in half

16

1 tsp.

coarsely crushed black pepper

5 ml

2 Tbsp.

finely chopped parsley

30 ml

3 lbs.

fresh Manila clams, scrubbed

1.35 kg

In a pot large enough to hold the clams, heat the olive oil over medium heat. Add the garlic and pancetta. When they begin to sizzle, add the vinegar, wine and saffron. Remove from the heat and let stand until the saffron begins to release its color. Add the tomatoes, pepper, parsley and clams. Cover with a lid and cook over high heat, shaking the pot occasionally, until the clams open. Divide the clams among 4 bowls and serve immediately.

From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books