Enjoy this Steamed Clams and Fideo Recipe as a light meal for two or a delicious appetizer before the main event. The clams are first steamed in a mixture of shallot, fennel seed and vermouth before getting topped with fideo and pancetta and broiled until golden and crisp. Served with dollops of a vermouth aioli and fresh parsley, this dish is unique, fun and absolutely delicious!
This recipe is inspired by the Clams and Fideo dish served at the Gramercy restaurant, Casa Mono. There are so many dishes on the menu that I love, but this one by far takes the cake.
Casa Mono is a Spanish-style Tapas restaurant and their dish is made with chorizo and sherry. I opted to give this recipe an Italian flare and make it with Pancetta, vermouth and fennel seeds.
Table of contents
Test Kitchen Tips
- I usually recommend you season a dish every step of the way. But for this recipe, I recommend going very light on the salt, if any. The pancetta and clams both add a lot of salt to the dish and it can easily become over-seasoned if you are adding additional salt. You can always add salt at the end if it’s not quite there, but most likely it will be adequately seasoned without any additional salt.
- Every broiler is different! You know your boiler best, so use your best judgment on time and keep an eye on the fideos. If your broiler is powerful, the fideos can go from golden to burnt quickly. If your broiler is like mine, it may take a bit longer.
Type of Clams to Use
For this recipe, I like to use Cherrystone clams—they’re a bit larger than littleneck and I think easier to find. Littleneck clams would also be a great option, though I would buy 20–25 clams instead of 15 Cherrystone clams.
Here’s a great guide to the different types of clams.
What are Fideos
Fideos translated to “noodles” in Spanish. And it generally refers to a specific type of noodle that is short (¾-inch to 1-inche in length) and very thin. It is also used to refer to specific dishes.
Typically, you will find fideos boiled in brothy soups, Sopa de Fideo, in areas of Mexico and the US. However, in Spain, and more specifically Catalonia, you will find fideos simmered in a broth to create a thick and jammy dish known as fideuà.
Fideos are quick-cooking and incredibly versatile. They’re pretty easy to find nowadays. I have good luck finding them at my local Mexican market or international market, and some major grocery stores stock them (look in the Mexican aisle, Asian aisle and pasta aisle). And you can always buy fideos online.
Got Leftover Ingredients? Make These Recipes
Pancetta: my favorite way to use pancetta is to toss it into my Gouda Carbonara. A true delight. You can also add it to a Lyonnaise Salad or use it in place of Chorizo in Maque Choux.
Fideo: I freaking love fideos, so I have two soup recipes that use them. Make a vegetarian Sopa de Fideo or a chicken version, Sopa de Pollo con Fideo.
Clams: I doubt you over-bought clams, but if you did (!) make Spaghetti with Clams a la Casino or toss them into a Seafood Soup.
Steamed Clams and Fideo Recipe
Description
Ingredients
- 1 cup dry fideo pasta
- 4 ounces pancetta, diced
- 1 shallot, finely diced
- ¾ teaspoon fennel seeds, crushed
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons vermouth + 1 teaspoon, divided
- 15 large clams washed and scrubbed clean
- ½ cup Panko breadcrumbs*
- ¼ cup mayonnaise
- ½ teaspoon minced fresh garlic (about 1 small clove)
- Kosher salt and pepper, to taste
- Parsley, for serving
Instructions
- Bring a saucepan of water to a boil. Cook 1 cup fideo according to package directions until al dente. Drain and toss with a light drizzle of olive oil.
- Cook 4 ounces diced pancetta in a stainless steel skillet over medium heat until fat has rendered and pancetta is browned, 5–8 minutes.
- Using a slotted spoon, transfer pancetta to a bowl. Reserve drippings in skillet.
- Add 1 diced shallot to skillet and cook, over medium-low heat, until softened, about 5 minutes.
- Add ¾ teaspoon fennel seeds and ¼ teaspoon red pepper flakes and cook 30 seconds. Deglaze with 2 tablespoons vermouth; simmer until nearly completely reduced and a ribbon formed on the pan fills in after 5 seconds, about 2 minutes.
- Add clams, cover, and cook over medium heat until clams open, 8–10 minutes.
- Heat oven to broil with rack set in lower-middle position (about 12 inches from element).
- Pour clams and broth into a baking dish.
- Toss cooked fideo with cooked pancetta and ½ cup breadcrumbs; pile over top of clams.
- Broil until bread crumbs are browned and crispy, 12–15 minutes.
- Meanwhile, combine ¼ cup mayonnaise, ½ teaspoon garlic and 1 teaspoon vermouth; season to taste with salt and pepper.
- Remove dish from oven and dollop vermouth aioli over top. Sprinkle chopped parsley over top and serve.
