We’re taking our first look at clams. We’ve already introduced mussels as an ingredient, and clams are similar in many ways so, if you know a recipe or technique that works for one, chances are it’ll work for the other.

You will need:
300g live clams
1 chopped fennel
1 finely chopped red chilli
2 cloves of garlic, sliced
200ml wheat beer (plus extra for steaming)
To finish:
200g fresh rocket
200g of cooked spatzle
Zest of half a lemon
Sprinkling of toasted almond flakes

Serves 2

Get the chopped fennel going in a pan with oil and a good pinch of
salt and soften them for 5 to 10 minutes
Prep the clams – check they are still alive and rinse
Once it’s looking soft, slightly translucent and with a few browned
edges, add garlic and chilli
Next, pour in the wheat beer
Let that simmer until most of the liquid has gone, then add another
measure of beer
As soon as it boils, add the clams and cover with a lid, steam for 3
minutes or so
Removed the lid after two-and-a-half minutes to allow some of the
liquid to boil off, and to add finocchiona
Give it a minute or so, then add some rocket leaves for the last
minute of cooking
Finally, add the pasta
Lastly, add a few more rocket leaves on top, some lemon zest and
top with toasted flaked almonds