Roasted Clams with Pancetta and Red Bell Pepper Coulis

• 1 large red bell pepper
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 garlic clove, peeled
• 24 littleneck clams, scrubbed
• 3 slices pancetta or bacon, cut into 24 pieces
• Lemon wedges

1. Char bell pepper over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag; let stand 10 minutes.
3. Peel, seed and coarsely chop bell pepper.
4. Transfer to processor.
5. Add oil, oregano and garlic; puree until smooth.
6. Season coulis with salt and pepper.
7. Preheat oven to 500F.
8. Line large baking sheet with foil.
9. Arrange clams on sheet.
10. Bake until clams open, about 6 minutes (discard any that do not open).
11. Cool slightly.
12. Remove top shells; discard, leaving clams in half shells on sheet.
13. Preheat broiler.
14. Top each clam with 1 teaspoon coulis, then 1 pancetta piece.
15. Broil clams until coulis bubbles and pancetta browns, about 3 minutes.
16. Transfer to platter.
17. Garnish with lemon; serve.

red bell pepper, olive oil, oregano, garlic, littleneck clams, pancetta, lemon wedges

Taken from www.epicurious.com/recipes/food/views/roasted-clams-with-pancetta-and-red-bell-pepper-coulis-102115 (may not work)