Tyler creates a braising liquid with lemon and garlic for striped bass to cook gently!Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3r0VfZlSubscribe to Food Network ▶ http://foodtv.com/YouTubeFried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Sea Bass with Clams in Lemony EscaroleRECIPE COURTESY OF TYLER FLORENCELevel: EasyTotal: 55 minPrep: 25 minCook: 30 minYield: 4 servingsIngredients4 tablespoons olive oil4 slices pancetta1 quart low-sodium chicken stock1 lemon, thinly sliced3 clove garlic, peeled1/4 bunch fresh thyme, leaves chopped1 bay leaf2 bunched escarole, cleaned, leaves torn16 small clams, scrubbedKosher salt and freshly ground black pepper1 teaspoon sugar1 pound sea bass fillet, cut into 4 piecesDirectionsIn a large nonstick saute pan over medium heat, add 2 tablespoons of olive oil. Add pancetta and stir with a wooden spoon so you have some nice curls. Cook for 4 to 5 minutes until crispy then remove to paper towels. Reserve pancetta fat in the pan and add the chicken stock, lemon, garlic, thyme and bay leaf. Bring to a boil then and then add escarole and clams. Cover and simmer for 15 minutes until clams open. Season with salt, pepper, and sugar.Season bass fillets with salt and pepper. Place a large saute pan over medium heat and add remaining 2 tablespoons olive oil. Once oil is smoking add the fillets, skin side down and don't move for 3 minutes. Using a fish spatula carefully pick up fillets and set in the pan over escarole and poaching broth flesh side down for 30 seconds.Divide escarole and clams with the broth on individual plates, top each with a bass fillet and garnish with the crispy pancetta.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#TylersUltimate #TylerFlorence #FoodNetwork #SeaBassWithClamsInLemonyEscaroleTyler Florence's Sea Bass with Clams in Lemony Escarole | Tyler's Ultimate | Food Networkhttps://www.youtube.com/watch?v=80DLJPWArhY