Clams with Chard, Fennel and Celery.

 

Finely slice a couple of celery sticks, a small bulb of fennel and a handful of rainbow chard stalks and leaves.

Place them in a large lidded pan with a knob of butter and a dash of water, season with salt & pepper and heat on low/med heat with the lid on.

In a separate smaller saucepan boil a small glass of white wine for 2-3 mins to burn off the alcohol and then remove from the heat.

When the chard, celery and fennel have softened and are giving off steam, give them a stir and increase the heat slightly and add your cleaned clams.

Cook for a couple of minutes or so until the shells open, shaking the pan half way through.

Decant into a sieve, over a bowl to retain the cooking juices.

Return the pan to the heat and add the white wine, the clams and veg and the reserved cooking liquor from the bowl being careful not to add any sand that has settled on the bottom of the bowl.

Cook on for another minute or so, then add chopped parsley and serve in bowls discarding any clams that have not opened.