Vicky's Clams

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 4 large cloves garlic, crushed
• 1/4 pound pancetta, cut into small pieces, available at deli counter
• 50 littleneck clams, cleaned
• 1 cup dry white wine
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls

1. Heat a big pot with tight fitting lid over medium high heat.
2. Add oil, garlic and pancetta and brown pancetta for 3 minutes.
3. Add clams to the pot and 1 cup of wine.
4. Cover and let the clams steam until they open, 5 to 10 minutes.
5. Discard any unopened shells.
6. Transfer clams in juices and wine to a serving platter and top liberally with parsley, serve.

extravirgin olive oil, garlic, pancetta, littleneck clams, white wine, flatleaf parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/vickys-clams-recipe.html (may not work)