Heat 1 tbsp olive oil over medium. Add shallot and fennel and sauté briefly until translucent, about 2 minutes. Add clams and clam liquid and bring to a boil. When liquid is reduced by half, add wine and bring back to a simmer. When liquid is reduced again by half and has thickened slightly, remove from heat. Season with salt and pepper, to taste.
Toast bread in a toaster or, even better, under the broiler of your oven. (Watch carefully so it doesn’t burn.) Drizzle toast with remaining olive oil and rub with cut piece of garlic. Arrange on a platter and heap warm clam mixture overtop. Garnish with chopped parsley.
Nutrients per serving: 337 calories, 18 g protein, 9 g fat (1 g saturated fat),41 g carbohydrates (2 g fibre), 27 mg cholesterol,513 mg sodium