2 to 3 dozen Florida hardshell clams, scrubbed and rinsed well
1 teaspoon olive oil
2 tablespoons garlic cloves, chopped fine
4 ounces diced pancetta
1 tablespoon Florida seafood seasoning blend
1 cup Florida white wine (or your favorite)
1 cup vegetable broth
2 tablespoons fresh herbs (parsley, thyme, oregano), plus more for garnish
¼ teaspoon crushed red pepper flakes (or to taste)
1 lemon, juiced (plus more, sliced for garnish)
Grated Parmesan cheese
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium heat. Add the olive oil and diced pancetta. Cook pancetta for 2 to 4 minutes, or until just browned. Add the wine, vegetable broth, chopped garlic, seafood seasoning blend, crushed red pepper flakes and lemon juice. Bring ingredients to a rapid boil and add the clams. Cover sauté pan with a tight-fitting lid and cook for 7 to 10 minutes. Discard any clams that have not opened. Remove pan from the heat and add fresh herbs. Adjust seasoning with sea salt and fresh ground pepper, to taste.
To serve, use a slotted spoon to add clams to a platter, or serve them in the sauté pan they were cooked in. Garnish with grated Parmesan cheese, sliced lemons and fresh herbs. Serve warm with crusty bread on the side.
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