Clam Toasts and Pancetta Gelson's

Ingredients

• 4 Tbsp olive oil, divided, plus more for drizzling
• 2 oz pancetta, finely chopped
• 4 cloves garlic, 2 thinly sliced, 2 whole
• ½ medium sweet onion, finely chopped
• ½ small fennel bulb, finely chopped, plus ¼ cup fennel fronds
• 2 strips lemon zest, cut 3 ½-inches wide
• 1 bay leaf
• ½ tsp ground fennel
• 1 cup dry white wine, divided
• 2 slices sourdough bread, cut 1 ½-inches thick
• 1 lb Manila or littleneck clams
• ¼ cup parsley leaves
• Crushed red pepper flakes, for serving