Pancetta, Clams and White Wine

Add pancetta to a large bottomed pan. Cook at medium heat until it is brown and remove pancetta from the pan. Add the shallots to the pancetta fat and cook until softened. Remove the shallots. Add the wine to the pan and let it deglaze the pan for about two minutes; add the clams to the pan and put a lid on them. Let the clams steam for about 7-9 minutes until the clams have opened. Take the open clams out of the pan and place them in the bowl you will serve them in. Any clams that are not open, throw away. Add 6 tablespoons of butter to the pan. Add 1 tablespoon of Herbs for Seafood and a drizzle of olive oil. Add the pancetta and shallots back to the clam butter sauce. Let the sauce simmer, roughly 5 minutes to let the sauce thicken. At the very end, squeeze the juice of one lemon into the sauce. Pour the sauce over the clams and enjoy them with crusty bread!