6 oz. pancetta, cut into strips about 1/2 inch thick and 2 inches long

2 garlic cloves, peeled and thinly sliced

1 shallot, peeled and thinly sliced

4 roasted tomato halves, coarsely chopped

1/4 cup dry white wine

3 dozen Manila or littleneck clams, scrubbed and rinsed

4 cups mustard greens

3 or 5 tablespoons extra-virgin olive oil

Place the pancetta in a pot large enough to hold the clams.  Cook over medium-low heat, stirring occasionally, until the pancetta is crisp, about 15 minutes.  Remove the pancetta with a slotted spoon and drain on a plate lined with paper towels.

Discard all but 2 tablespoons of fat.  Increase the heat to medium, add the garlic and shallot.  Cook, sitrring occasionally, until fragrant, about 2 minutes, then add the roasted tomatoes.  Cook about 1 minute.  Add the wine and allow to reduce until the pan is almost dry, about 3 minutes.

Add the clams and 1/4 cup water.  Cover and cook, stirring occasionally, until the clams open, about 10 minutes.  Remove the lid and stir in the greens.  Cook just until the greens are wilted, about 3 minutes  Divide the clams, greens, and broth among 4 shallow bowls.  Top with pancetta, drizzle with olive oil, and serve.  Can also be placed over pasta.