Clams Casino with Pancetta

Clams Casino with Pancetta:

(Recipe and picture from myrecipes.com)

3/4 cup finely diced pancetta

2 tbsp dry white wine

1/3 cup finely diced red bell pepper

3 tbsp minced shallots

1 garlic clove, minced

1 (1 1/2-ounce) slice day-old country white bread

1 1/2 tbsp grated fresh Parmigiano-Reggiano cheese

2 tsp finely chopped fresh parsley

1/4 tsp black pepper

36 littleneck clams, cleaned

lemon wedges (optional)

cooking spray

Heat a medium skillet over medium heat. Coat pan with cooking spray. Add pancetta to pan; cook 6 minutes or until pancetta begins to brown, stirring occasionally. Add wine; cook until liquid evaporates (about 30 seconds), scraping pan to loosen browned bits. Add bell pepper, shallots, and garlic to pan; cook 4 minutes or until tender. Place pancetta mixture in a medium bowl.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 3/4 cup. Add breadcrumbs, cheese, parsley, and black pepper to pancetta mixture; stir until blended.

Preheat broiler.

Discard any clams with broken or open shells. Shuck clams; discard top halves of shells. Top each clam with about 1 rounded teaspoon pancetta mixture. Broil 4 minutes; turn pan. Broil an additional 3 minutes or until tops are browned and clams are done. Serve with lemon wedges, if desired.