4 to 5 dozen cherrystone clams, rinsed and picked over to remove those with broken shells or those that are opened
250ml vermouth or dry white wine
330ml reduced-sodium chicken broth, divided
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
Find Out More
Salt and freshly ground black pepper
200g rice, regular or instant, cooked according to package directions
For the clams: 1) Heat oil in a large frying pan over medium-high heat. Add pancetta and cook 3 minutes, until golden brown. Add spring onions, clams and the vermouth (if using) and simmer 1 minute. Add 250ml of the broth and bring to a simmer. Cover and simmer 5 to 7 minutes, until shells open. Discard any shells that do not open.
2) With a slotted spoon, remove clams from pan and set aside. Simmer 2 minutes until sauce thickens. Season, to taste, with salt and black pepper.
3) Serve 1/2 of the clams (24 to 36) over rice and cover with thickened sauce. Top with parsley and serve with the garlic toast. Reserve the remaining clams (about 2 dozen) for fettuccine, if desired.
For the garlic toast: 1) Cut the baguette into 2.5cm thick slices. Place the bread slices on a baking tray and drizzle some olive oil over them.
2) Bake for about 10 minutes, until golden and crispy. While still warm, rub the garlic clove on the toasts.