Clams in Pancetta Broth

• 6 ounces pancetta cut into a small dice
• 2 tablespoons olive oil
• 1 bunch scallions, spring or green onions chopped
• 24 x littleneck clams
• 1 cup white wine
• 1 cup stock vegetable
• 1 x parsley leaves fresh, chopped
• 1 x salt to taste
• 1 x black pepper to taste

1. Saute the pancetta and scallions in a large pot in the olive oil until the pancetta is browned and the scallions are soft.
2. Add the garlic and saute one minute more.
3. Add the wine and bring to a boil as you scrape the browned bits off the bottom of the pot.
4. Reduce the wine by about half.
5. Add the vegetable broth, bring to a boil and then turn down the heat to a simmer.
6. Reduce the broth by about a third.
7. Taste and season with salt and pepper.
8. Add the clams.
9. Cover and cook on medium heat until the clams open.
10. Sprinkle with the chopped parsley and serve.

olive oil, scallions, littleneck clams, white wine, stock vegetable, parsley, salt, black pepper

Taken from recipeland.com/recipe/v/clams-pancetta-broth-48049 (may not work)