Halibut, Clams, And Pancetta With Escarole

By Sunset
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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

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