Clams in Cartoccio


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


  • ¼ cup extra-virgin olive oil

  • 4 ounces pancetta, sliced ⅛ inch thick and cut into ⅛-inch pieces

  • 2 red bell peppers, cored, seeded, and cut into ¼-inch pieces

  • 6 cloves garlic, thinly sliced

  • 2 to 3 teaspoons crushed red pepper flakes

  • 1 cup dry white wine

  • ½ 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.

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