Halibut, Clams, And Pancetta With Escarole

• 2 cups reduced-sodium chicken broth
• 6 thin slices lemon
• 1 garlic clove, chopped
• 10 sprigs fresh thyme
• 1 dried bay leaf
• 1 teaspoon pepper, divided
• 1 bunch escarole, leaves separated
• 16 small clams in the shell
• 1 tablespoon extra-virgin olive oil
• 4 ounces thinly sliced pancetta
• 4 halibut fillets (1 lb. total)
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1/4 cup flat-leaf parsley leaves

1. Bring broth, lemon, garlic, thyme, bay leaf, and 1/2 tsp. pepper to a boil in a large pot. Reduce heat and add escarole and clams. Cover pot; simmer until clams open, about 15 minutes.
2. Heat oil in a large frying pan over medium-high heat. Add pancetta and cook until crisp, about 4 minutes. With a slotted spoon, transfer pancetta to a paper towel.
3. Sprinkle fish with salt and remaining 1/2 tsp. pepper. Lay fish in pan and cook over medium heat until bottom edge looks browned, 3 to 5 minutes. Add butter, then turn fish over and cook until opaque in center, about 3 minutes.
4. Spoon escarole and clams into 4 serving bowls, pouring in just enough broth to cover. Top each with a fish fillet, a few pieces of fried pancetta, and a few parsley leaves.
5. Note: Nutritional analysis is per serving.

chicken broth, thin slices, garlic, thyme, bay leaf, pepper, shell, extravirgin olive oil, pancetta, kosher salt, unsalted butter, flatleaf parsley leaves

Taken from www.myrecipes.com/recipe/halibut-clams-pancetta-with-escarole (may not work)