Clam Ragout with Pancetta, Roasted Tomatoes, and Mustard Greens

• 6 ounces pancetta (or other unsmoked bacon), cut into strips about 1/2 inch thick and 2 inches long
• 2 garlic cloves, peeled and thinly sliced
• 1 shallot, peeled and thinly sliced
• 4 roasted tomato halves, coarsely chopped
• 1/4 cup dry white wine
• 3 dozen Manila or littleneck clams, scrubbed and rinsed
• 4 cups mustard greens
• 3 or 4 tablespoons extra-virgin olive oil

1. Place the pancetta in a pot large enough to hold the clams.
2. Cook over medium-low heat, stirring occasionally, until the pancetta is crisp, about 15 minutes.
3. Remove the pancetta with a slotted spoon and drain on a plate lined with paper towels.
4. Discard all but about 2 tablespoons of fat.
5. Increase the heat to medium and add the garlic and shallot.
6. Cook, stirring occasionally, until fragrant, about 2 minutes, then add the roasted tomatoes.
7. Cook about 1 minute.
8. Add the wine and allow it to reduce until the pan is almost dry, about 3 minutes.
9. Add the clams and 1/4 cup water.
10. Cover and cook, stirring occasionally, until the clams open, about 10 minutes.
11. Remove the lid and stir in the greens.
12. Cook just until the greens are wilted, about 3 minutes.
13. Divide the clams, greens, and broth among 4 shallow bowls.
14. Top with pancetta, drizzle with olive oil, and serve.

pancetta, garlic, shallot, tomato halves, white wine, manila, mustard greens, extravirgin olive oil

Taken from www.cookstr.com/recipes/clam-ragout-with-pancetta-roasted-tomatoes-and-mustard-greens (may not work)