Vietnamese Clams & Shrimp with Crispy Pancetta

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Servings: 4-6
  • Course: Appetizers & Snacks

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  • 2 dozen littleneck clams, rinsed well
  • 12 ounces jumbo shrimp, peeled and cleaned, tails on
  • 3 tablespoons finely chopped lemongrass (from 1-2 thick stalks)
  • ¼ cup finely chopped fresh ginger
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • 1 bunch scallions, white part cut into ½-inch pieces, green thinly sliced
  • 2 tablespoons + 1 teaspoon fish sauce, preferably 40`N
  • 1 teaspoon soy sauce
  • 1/3 cup rice wine, dry white wine or vermouth
  • 3 tablespoons water
  • Four sheets Reynolds Wrap Heavy-Duty Aluminum Foil, 18 x 24 inches
  • 6 ounces pancetta, ¼-inch thick, trimmed of excess fat and finely diced


Step 1

Keep clams cool until ready to cook. Place shrimp in bowl. Mix lemongrass through pepper. Add half to shrimp along with 1 teaspoon fish sauce and toss well. Refrigerate until ready to cook, up to 8 hours. To remaining lemongrass mixture, add scallion whites, remaining fish sauce, soy sauce, wine and water.

Step 2

Preheat oven or grill to 450 degrees F. For oven, place large sheet pan on middle rack. Make 2 foil packets by criss-crossing two sheets of foil per packet, each forming a cross. Place 1 dozen clams in the center of each cross and gather up sides, pinching to form a bowl shape with open top. Divide lemongrass mixture evenly between packets and pour over clams. Lay shrimp on top of clams in single layer. Fold and seal all edges of foil to make air-tight packets. Place packets on sheet pan in oven, or directly on grill rack. Cook 20-25 minutes in oven or 15-20 minutes on grill, until clams are fully open.

Step 3

While clams roast, cook pancetta in medium skillet until crisp. Open packets carefully and transfer clams and shrimp to serving bowls, adding some liquid to each bowl. Top with crispy pancetta and sliced scallions. Serve warm with rustic bread for dipping in sauce.

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