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Ingredients

• 1 quart  reduced-sodium chicken broth
• 1/2   lemon, thinly sliced
• 1   garlic clove, peeled
• 1/4   bunch fresh thyme sprigs (about 4 sprigs)
• 1   bay leaf
• 1   bunch escarole
• 16   small clams, washed and scrubbed
•   Kosher salt and freshly ground black pepper
•   Extra-virgin olive oil
• 4   slices (about 4 ounces) thinly sliced pancetta, cut into strips
• 1 pound  filleted sea bass, cut into 4 pieces
• 2 tablespoons  unsalted butter

Description

Set A Large Heavy Pot Or Dutch Oven Over Medium Heat And Add The Chicken Broth, Lemon, Garlic, Thyme, And Bay Leaf. Bring To A Boil, Then Add Escarole And Clams. Cover And Simmer For 15 Minutes, Until Clams Open. Season With Salt And Pepper.

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