Clams with Pancetta Sofrito & COBS Sourdough Vienna Loaf Recipe
Quick and comforting this BBQ recipe for Clams with Pancetta Sofrito & COBS Sourdough Vienna Loaf is a delightful seafood favorite that is at once rustic, comforting, and swanky. There is nothing like quality seafood cooked in wine and served with exceptional bread that has been lightly flavored with butter and garlic. Combine that with a lightly salty pancetta sofrito, and you have a meal made in heaven.
Clams with Pancetta Sofrito & COBS Sourdough Vienna Loaf Recipe
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Method
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Sofrito
¼ cup (2 oz)
diced pancetta
2 cloves
garlic, sliced
½ medium
sweet onion, diced
1 small
red pepper, diced
Small bunch
cilantro – diced, reserve some for garnish
2 wide slices
lemon-zest
1
bay leaf
½ cup
dry white wine
1 tbsp.
olive oil
Salt to taste
Mussels
1 tbsp.
olive oil
1 clove
garlic
1 lb.
clams
½ cup
dry white wine
To Serve
1 loaf
2 tbsp.
olive oil
2 tbsp.
butter
1 clove
garlic, crushed with a blade
Optional – red pepper flakes
- Preheat your grill to 400°F preparing for indirect grilling. In a heat-safe pan, combine the 2 tbsp. olive oil, 2 tbsp. butter, and crushed garlic. Allow the butter and oil to melt together and the garlic to steep using indirect heat, while you cook everything else.
- Grill the pancetta over direct heat. Heat a cast-iron pan over medium-low heat on your infrared sizzle zone side burner or range side burner. Cook the garlic in oil until slightly crisped, add onion, and red pepper, stirring often until the onion is soft and translucent. Add the lemon, cilantro, bay leaf, wine, and a pinch of salt. Reduce until saucy, then transfer the sofrito to a bowl. Remove the lemon peel and bay leaf. Chop and add grilled pancetta to the sofrito and set aside.
- Wipe out the cast iron pan and warm another tablespoon of oil. Add the clams, sofrito, and remaining wine. Bring the combination to a simmer for about 5 to 7 minutes. While the clams are cooking, brush both sides of thickly sliced COBS Sourdough Vienna Loaf with the butter mixture and grill them over direct heat until crisp.
- Discard any clams that have not opened before serving.
- Serve the clams over the grilled bread with loads of the sauce. Garnish with remaining cilantro and optional red pepper flakes.
This meal of Clams with Pancetta Sofrito & COBS Sourdough Vienna Loaf can be seen as something incredibly fancy, perfect for a candlelit dinner for two or something wonderfully comforting that can be thrown together for a fast weeknight meal. Tell us about your favorite seafood comfort dishes by sharing stories and photos to our social pages like Grills Facebook and Instagram using the hashtags #ComfortSeafood and #NapoleonGrills.
Happy Grilling!
Grill the pancetta over direct heat
Cook the sofrito on the side burner
Cook the clams in the sofrito with more wine
While the clams are cooking, grill the bread. Brush thoroughly with the olive oil - butter mixture
The clams are ready when they've opened
Serve with remaining cilantro as garnish
Serve on slices of grilled Sourdough Vienna Loaf from COBS Bread
Serve with a delicious dry white wine
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Grill the pancetta over direct heat
Cook the sofrito on the side burner
Cook the clams in the sofrito with more wine
While the clams are cooking, grill the bread. Brush thoroughly with the olive oil - butter mixture
The clams are ready when they've opened
Serve with remaining cilantro as garnish
Serve on slices of grilled Sourdough Vienna Loaf from COBS Bread
Serve with a delicious dry white wine
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