Clams with Pancetta is one of my favorite light seafood dishes. It feels a bit luxurious, especially when paired with toasted sourdough bread and a glass of crisp white wine. A wonderful way to celebrate life. Recipe adapted from Bon Appetit.

Ingredients

• 4 tablespoons olive oil

• 2 ounces pancetta, finely chopped

• 4 garlic cloves, minced

• 1/2 medium shallot, finely chopped

• 1/2 small fennel bulb, finely chopped, plus ¼ cup fennel fronds

• 2 wide 3-inch strips lemon zest

• 1 bay leaf

• 1 cup dry white wine, divided

• 1 pound Manila or littleneck clams or cockles

• ¼ cup cilantro

• Crushed red pepper flakes (for serving)

Preparation

• Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5–7 minutes. Add minced garlic and cook, stirring often, until garlic is golden, about 1 minute.

• Reduce heat to medium-low and add shallots and chopped fennel. Cook, stirring occasionally, until softened and shallots are translucent. Add lemon zest, bay leaf, ½ cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Discard lemon zest and bay leaf.

• Add clams and remaining ½ cup wine. Increase heat to medium-high and bring to a boil. Cook, covered, until liquid is reduced by half and clams are open (discard any that do not open), 5–7 minutes. Keep an eye on the clams at during this point.

• Add cilantro and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.

• Serve with toasted sourdough.