Panko Stuffed Little Neck Clams with Parmigiano and Pancetta

16 Littleneck Clams, fresh, raw 

1/2 Cup Nama Panko Bread Crumbs 

1 Tablespoon Italian Parsley, finely chopped 

2 Tablespoons Parmegiano Reggiano Cheese, freshly grated 

16 Pieces Sliced Pancetta, ~2”X2”  (salted, rolled Italian pork belly) 

3 Tablespoons Extra Virgin Olive Oil 

4 Tablespoons Dry White Wine 

Salt and Fresh Ground Black Pepper, to taste 

Prep Instructions for Nama Panko 

1.       Prepare clams by sorting and washing them.  Open clams and discard top shell. Gently release clam from bottom shell and reserve its liquid. 

2.       Place shells on baking sheet and place a piece of pancetta in clam shell. Place clam in shell. 

3.       Combine stuffing ingredients and mix well. 

4.       Portion generous amount of stuffing on top of clams. 

5.       Pour reserved clam liquid over stuffed clams.

Cooking Instructions for Nama Panko Stuffed Little Neck Clams 

1. Preheat broiler on high heat.
2. Place pan of clams under broiler for five minutes until bread crumbs begin to brown.
3. Serve immediately.