This recipe is courtesy of Tyler Florence, and all I can say is… THANK YOU TYLER! I knew this was going to be good the first time I saw him make it. I love how rustic it’s made. Every thing’s made in a huge roasting pan, the kind you’d make a turkey in. It fits 5 lbs. of clams and a pound of pasta, and everything else just fine! Plenty of room for the clams to open up and spread out!
My trip to Costco on Saturday really convinced me into making this dish. They happen to have the best littleneck clams there, flown in fresh every week from the North Atlantic ocean, and fresh they were!
On top of stove put your roasting pan over 2 burners. Add oil, garlic, pancetta, red pepper, cook till pancetta renders. Add the clams, wine, tomatoes, and a good amount of pepper and toss all together. Transfer pan into the oven and roast till clams open up. The recipe said about 10 min. but it took mine about 1/2 hr. or so, maybe because of the size of the clams. The key is wait till they open!
Make sure you have some good crusty bread to soak up the juices too. I highly recommend this! You will not be disappointed!