Clams Casino

• 2 tablespoons vegetable oil
• 1/4 pound pancetta, sliced into thin strips
• 1/4 cup minced red onion or shallot
• 1 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1 teaspoon crab boil seasoning (recommended: Old Bay)
• 2 tablespoons butter, softened
• 1 tablespoon minced fresh parsley
• 24 littleneck clams, shucked and kept in bottom shell
• 1/4 cup grated Parmesan

1. Preheat the oven to 400 degrees F.
2. In a saute pan over medium-high heat, add the oil and heat to the verge of smoking.
3. Add the pancetta, reduce the heat to medium, and cook the pancetta until crispy, 2 to 3 minutes.
4. Once cooked, remove the pancetta with a slotted spoon to paper towels and reserve.
5. Add the onions and garlic and cook until translucent, 6 to 7 minutes.
6. Once the onions are cooked, remove from the pan and toss in a bowl with the lemon juice, crab boil seasoning, butter, and parsley.
7. Top the clams with the onion-herb mixture, reserved pancetta, and Parmesan.
8. Place on a baking sheet and bake until the cheese has melted, 10 to 12 minutes.

vegetable oil, pancetta, red onion, garlic, lemon juice, crab boil seasoning, butter, parsley, littleneck clams, parmesan

Taken from www.foodnetwork.com/recipes/robert-irvine/clams-casino-recipe2.html (may not work)