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

Name: 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; 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

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Stuffed clams are traditionally broiled or baked and served as an antipasto. In this recipe, the clams are topped with breadcrumbs seasoned with garlic, herbs,

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