Prep: 10 minutes
Total: 20 minutes
2 cups|300 grams diced pancetta
3 tablespoons olive oil, plus more for serving
4 garlic cloves, sliced
2 ribs celery, sliced on the bias
1 shallot, diced
1/2 cup|125 ml white wine
3 pounds|1.36 kg cleaned little neck clams
1/4 cup|15 grams chopped parsley
3 sprigs thyme, leaves picked
1 lemon, zested
freshly ground black pepper, to taste
1/2 cup celery leaves
1. Heat a large saucepan over medium-high. Add the pancetta and olive oil and cook for 1 minute. Stir in garlic, celery, and shallot cook until the shallot turns translucent and fragrant, about 2 minutes. Pour in white wine, then stir in the clams. Cover and cook until the clams open, about 5 minutes.
2. Remove lid and sprinkle in parsley, thyme, and lemon zest. Season with pepper and divide among bowls. Garnish with celery leaves and a drizzle of olive oil.