If not pre-purged, soak clams in a large bowl of cold salted water (approx. 4 cups water + 2 tbsp salt) for 20–30 minutes to force out sand. Lift clams from water (do not pour water through them) and rinse under cold running water. Discard any cracked or open clams that do not close when tapped.

Prepare Aromatics

Heat a large heavy skillet or wide pot over medium heat. Add 2 tablespoons butter. When butter melts and foams, add sliced fennel and minced shallot. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze and Build Broth

Increase heat to medium-high. Pour in the white wine and scrape any browned bits from the pan. Allow the wine to simmer and reduce by about half, approximately 2–3 minutes. Add the stock, remaining 2 tablespoons butter, cracked black pepper, and 1/2 teaspoon salt. Bring to a gentle simmer.

Steam Clams

Add the cleaned clams to the simmering broth in a single layer if possible. Cover with a tight-fitting lid and steam until clams open, 5–7 minutes. Shake the pan occasionally to redistribute heat. Discard any clams that remain closed after 7 minutes.

Finish Sauce

Remove the pan from heat. Stir in lemon juice, lemon zest (if using), and chopped parsley. Taste broth and adjust seasoning with additional salt or pepper as desired. Spoon clams and broth into a warm serving bowl, leaving any grit in the bottom of the pan.

Toasted Sourdough

Prepare Bread

Brush both sides of each sourdough slice lightly with olive oil.

Grill or Toast

Heat a grill pan or skillet over medium-high heat (or preheat oven broiler). Place bread slices on pan and cook until charred grill marks form and the bread is crisp, 1.5–2 minutes per side on a hot pan, or 1–2 minutes per side under a broiler—watch closely so it doesn't burn.

Finish Toast

While still warm, rub one cut side of the halved garlic clove over each slice to impart a gentle garlic aroma. Spread a little softened butter on each slice if desired.

Serve

Arrange toasted sourdough around the bowl of clams or serve bruschetta-style with a few clams per slice. Spoon plenty of the fennel-garlic butter-white wine broth over the bread to soak up the flavors. Garnish with extra parsley and a lemon wedge on the side.