3lb Clams (rinse well)
4 ounces Pancetta, diced into small cubes
1/2 cup diced celery
1/2 diced onions
4 bulbs diced garlic
1 tablespoon grass fed butter
1 can evaporated milk (12 ounces)
1 cup seafood stock
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped cilantro for garnish
4/6 lemon wedges for garnish
Preheat large pan on medium heat.
Add pancetta and cook and stir until crispy. Remove pancetta with slotted spoon and set aside.
Add celery, onions, garlic and butter cook for 2/3 minutes until translucent.
Add remaining ingredients and cook down 6/8 minutes until liquid reduces by half and clams open.
Garnish with cilantro & lemon wedges and serve!