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Clams in Cartoccio

This mouthwatering recipe for clams in cartoccio is courtesy of Mario Batali and has been adapted for "The Martha Stewart Show."

  • Servings: 6

Source: The Martha Stewart Show, April Spring 2008


  • 1/4 cup extra-virgin olive oil
  • 4 ounces pancetta, sliced 1/8 inch thick and cut into 1/8-inch pieces
  • 2 red bell peppers, cored, seeded, and cut into 1/4-inch pieces
  • 6 cloves garlic, thinly sliced
  • 2 to 3 teaspoons crushed red pepper flakes
  • 1 cup dry white wine
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 pounds New Zealand cockles or small clams, such as Manilas, scrubbed
  • 12 ripe Sungold or cherry tomatoes, halved


  1. Preheat a grill or grill pan.

  2. Heat oil and pancetta in a large skillet over medium heat, stirring occasionally, until pancetta begins to brown, 4 to 5 minutes. Add bell peppers, garlic, and pepper flakes. Cook, stirring occasionally, until peppers begin to soften, about 3 minutes. Add wine and bring to a boil. Stir in parsley and remove from heat; let cool completely.

  3. Place six 12-inch squares of heavy-duty foil on a large work surface. Fold up the edges of each foil square to form a shallow bowl. Divide clams and pancetta mixture, with its liquid, evenly between foil bowls. Top each with 4 tomato halves. Bring the 4 corners of each foil packet up over the clams like a hobo sack; twist ends together and crimp edges to enclose.

  4. Place foil packets on grill. Listen for the juices to begin bubbling, 2 to 3 minutes. Continue cooking 4 minutes more. Transfer packets to a large platter and serve immediately, taking care to keep your face away from the steam when opening.

Reviews Add a comment

  • MS10224142
    11 MAY, 2008
    My husband made this dish for me on Mother's Day. It was full of flavor and absolutely delicious. Our kids loved it too. We will definitely make this recipe again.