Clam Ragout with Bacon and Roasted Tomatoes
Ingredients
- 6 ounces slab bacon or pancetta, sliced 1/2 inch thick and cut into 2-inch pieces
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 2 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 4 Roasted Tomato Halves
- 1/2 cup dry white wine
- 3 dozen littleneck clams, scrubbed and rinsed
- 4 cups packed baby mustard greens or watercress
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