Finely chop a small carrot, a shallot, a stick of celery and lightly saute in oil.
Slice a bulb of fennel and add to the pan.
Cook until the fennel has softened - increase the heat and add a glass of white wine.
Burn off the alcohol lower the heat to a simmer and add your clams.
Steam until all the clams have opened (discard any that don't).
Serve with a good handful of chopped parsley.