Heat 1 tablespoon olive oil in a large pan over medium heat. Add pancetta and cook until browned and crispy, about 5-7 minutes, stirring occasionally.

Add sliced garlic and cook until golden at edges, about 1 minute.

Lower heat to medium-low, add onion and fennel. Cook until translucent, 6-8 minutes, stirring occasionally.

Add lemon zest strips, bay leaf, ground fennel seed, ½ cup white wine, and a pinch of kosher salt. Increase heat to medium-high and simmer until wine is mostly reduced but still saucy, about 3 minutes.

Add clams and remaining ½ cup white wine. Bring to a boil, cover, and cook until liquid reduces by half and clams open, 5-7 minutes. Discard any unopened clams.

Stir in parsley and dill. Cook 1 more minute. Adjust seasoning with kosher salt.

Drizzle with olive oil and sprinkle crushed red pepper flakes on top. Serve immediately.

Spoon clams and broth into shallow bowls.

Drizzle with additional olive oil.

Finish with a sprinkle of crushed red pepper flakes.

Serve with crusty bread for dipping.