CLAMS IN CARTOCCIO

Ingredientai

SERVES 6

¼ cup extra-virgin olive oil

4 ounces pancetta, cut into ½-inch dice (ask the butcher to slice the pancetta ⅛ inch thick when you buy it)

2 red bell peppers, cored, seeded, and cut into

¼-inch dice

6 garlic cloves, thinly sliced

2 to 3 teaspoons hot red pepper flakes

1 cup dry white wine

½ cup finely chopped fresh Italian parsley

3 pounds New Zealand cockles or small clams, such as Manilas, scrubbed

12 ripe Sungold or cherry tomatoes, halved

Nurodymai

PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.

In a 10-to 12-inch sauté pan, combine the oil and pancetta and cook over medium heat, stir- ring occasionally, until the pancetta is starting

to brown, 4 to 5 minutes. Add the bell peppers, garlic, and pepper flakes and cook, stirring occasionally, just until the peppers are begin- ning to soften, about 3 minutes. Add the wine

and bring to a boil. Stir in the parsley, remove

from the heat, and set aside to cool completely.

Cut six 12-inch squares of heavy-duty foil.

Lay out the squares on a large work surface

and fold up the edges of each one to form a

shallow bowl. Divide the clams among them,

then divide the pancetta mixture, with its liq- uid, among them. Scatter 4 tomato halves over each pile. Bring the four corners of each foil packet up over the clams like a hobo sack and twist the top together securely, crimping the edges to create a tight seal.

Place the packs on the hottest part of the grill and wait until you can hear the juices bub- bling, about 2 to 3 minutes, then let cook for 4 minutes longer. Transfer the packets to a large platter and serve, warning your guests of the piscatorial facial that awaits them.