Heat a large skillet over medium heat and add the olive oil. Once the oil is shimmering, place the sourdough bread slices in the skillet and cook until each side is golden and crispy, about 1 to 2 minutes per side.

Take the bread out of the skillet and rub each slice with the cut side of one of the halved garlic cloves to infuse flavor. Set the bread aside.

Using the same skillet, place the torn slices of prosciutto in the pan and cook without stirring until they turn crispy, about 2 to 3 minutes per side. Remove the prosciutto from the skillet and set aside.

Add the smashed garlic cloves, thyme, and oregano to the skillet. Cook these ingredients until fragrant, which should take about 1 minute.

Pour the white wine into the skillet, then season the mixture with kosher salt and freshly ground black pepper to taste. Increase the heat to bring the liquid to a simmer.

Add the clams to the skillet, cover, and let them cook until they open and the sauce reduces by about one-third. This process typically takes 8 to 10 minutes. Discard any clams that remain closed after cooking.

Divide the toasted bread slices between two serving plates. Spoon the clams along with the flavorful herbed sauce over the toast.

Crumble the crispy prosciutto over the top of the clams and bread. Garnish with crushed red pepper flakes and fresh basil leaves for a pop of color and flavor.

Serve immediately for the best taste. If you have any leftover sauce, store it in an airtight container in the refrigerator for up to 2 days.