Steamed Clams with lemon, garlic, and pancetta. 1 lb live clams, soak in water and cornmeal so clams spit out the sand. Rinse and place clams in a large steamer that fits into a pot. Fry pancetta until crisp. In the bottom of the pot place 1 lemon and it's juices. Add white wine, butter, s&p and water. Put steamer in the pot and bring water to a boil. Cover clams with lid and steam until all clams are open. Discard any that are still shut. Strain juices with cheesecloth into a bowl. Divide clams and juices into bowls, sprinkle with crisp pancetta. Serve with good rolls or garlic bread to soak up the juices!