Vongole Ripiene from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Ingredients

• 40 grams (⅓ cup) fine breadcrumbs (see “Making Breadcrumbs”)
• Lemon wedges, for serving
• 30 milliliters (2 tablespoons) olive oil
• 24 littleneck or cherrystone clams, scrubbed and soaked in salted water
• 50 grams (1¾ ounces) pancetta, finely diced
• Coarse salt and freshly ground black pepper
• 20 grams (¼ cup) grated Parmigiano-Reggiano or Grana Padano
• 10 grams (3 tablespoons) finely chopped fresh Italian parsley
• 1 teaspoon chopped fresh thyme
• 2 to 3 cloves garlic, finely chopped