Vietnamese Clams & Shrimp with Crispy Pancetta | Reynolds Brands

Ingredients

• 2 dozen littleneck clams, rinsed well
• 12 ounces jumbo shrimp, peeled and cleaned, tails on
• 3 tablespoons finely chopped lemongrass (from 1-2 thick stalks)
• ¼ cup finely chopped fresh ginger
• 2 cloves garlic, thinly sliced
• 1 teaspoon sugar
• ¼ teaspoon freshly ground black pepper
• 1 bunch scallions, white part cut into ½-inch pieces, green thinly sliced
• 2 tablespoons + 1 teaspoon fish sauce, preferably 40`N
• 1 teaspoon soy sauce
• 1/3 cup rice wine, dry white wine or vermouth
• 3 tablespoons water
• Two sheets Reynolds Wrap® Heavy-Duty Aluminum Foil, 18 x 24 inches
• 6 ounces pancetta, ¼-inch thick, trimmed of excess fat and finely diced