Set a large pot over medium heat and add the chicken stock, lemon, garlic, thyme and bay leaf.Â Bring to a boil then and add escarole and clams.Â Cover and simmer for 15 minutes until clams open.Â Season with salt and pepper.
Take a large non-stick sautĂ© pan and add a 2-count of olive oil.Â Add pancetta and stir with a wooden spoon so you have some nice curls.Â Cook for 4-5 minutes until crispy then set aside on paper towels.Â Â Reserve pancetta fat in the pan.
Season bass fillets with salt and pepper.Â Return pan to medium heat and once oil is smoking add fillets and donâ€™t move for 3 minutes.Â Add butter to the pan, turn the fillets and cook for 30 seconds before removing.
Divide escarole and clams with broth amongst plates, top with bass fillet and sprinkle crispy pancetta over the top.
Edited: October 14th, 2009