Clam and Mussel Toasts | Saveur

Name: Clam and Mussel Toasts | Saveur
Ingredients: 1⁄2 cup extra-virgin olive oil, divided, plus more for drizzling; 4 oz. pancetta, finely chopped; 8 garlic cloves, 4 thinly sliced, 4 left whole; 1 medium sweet onion, finely chopped; 1 small fennel bulb, finely chopped, plus ½ cup fennel fronds; Four 3-inch-long strips of lemon zest; 1 bay leaf; 1 tsp. ground fennel seed; 2 cups dry white wine, divided; Four 1 ½-inch-thick slices sourdough bread, halved crosswise to make 8 pieces total; 1 lb. Manila clams, littleneck clams, or cockles, cleaned and purged; 1 lb. mussels, cleaned; 1⁄2 cup Italian parsley leaves and some tender stems; Red pepper flakes, for serving

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At Hart's restaurant in Brooklyn, these crispy garlic toasts stacked high with saucy shellfish are a signature dish. Chefs Katie Jackson and Nick Perkins shared the recipe.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1⁄2 cup extra-virgin olive oil, divided, plus more for drizzling
4 oz. pancetta, finely chopped
8 garlic cloves, 4 thinly sliced, 4 left whole
1 medium sweet onion, finely chopped
1 small fennel bulb, finely chopped, plus ½ cup fennel fronds
Four 3-inch-long strips of lemon zest
1 bay leaf
1 tsp. ground fennel seed
2 cups dry white wine, divided
Four 1 ½-inch-thick slices sourdough bread, halved crosswise to make 8 pieces total
1 lb. Manila clams, littleneck clams, or cockles, cleaned and purged
1 lb. mussels, cleaned
1⁄2 cup Italian parsley leaves and some tender stems
Red pepper flakes, for serving