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Tequila Clams with Pancetta and Peppers

Tequila Clams with Pancetta and Peppers

These Tequila Clams with Pancetta and Peppers are a fun twist on classic steamed clams!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Main Course
Servings 4


  • 2 Pounds Little Neck clams
  • 1 4 Ounce package cubed pancetta
  • ½ Yellow onion diced
  • 1 Yellow bell pepper diced
  • 2 Cloves garlic minced
  • 1 Jalapeño one half chopped and one half sliced
  • ½ Lime, juiced Plus more wedges for serving
  • ¼ Cup silver tequila
  • Fresh parsley roughly chopped
  • Salt and pepper to taste
  • Crusty bread for serving (optional)


  • Soak clams in a large bowl of cold water for 10 minutes, change water and soak again for another 5 minutes. Rub clams together lightly to remove any excess sand.
  • Meanwhile, In a large sauté pan, cook the pancetta over medium heat until fat has rendered and the cubes are starting to crisp; About 5 minutes. Add the yellow pepper and the onion to the pan along with a pinch of salt and pepper, stir and cook for about 3 minutes. Add the chopped jalapeño and the garlic, stir and cook for about 2 minutes. Add the lime juice, stir.
  • Drain the clams and add them to the pan, stirring to coat; about 2 minutes. Add the tequila to the pan and cover with the lid. Let the clams steam for about 5-7 minutes or until they have opened. Discard any clams that did not open.
  • Divide the clams between four bowls and top with the jalapeño slices and parsley. Serve with lime wedges.
  • Enjoy!
Keyword clams, Pancetta, seafood, seafood appetizer, steamed clams