Clam chowder

1.Heat a large saucepan over medium heat, add clams, cover with a tight-fitting lid and cook, shaking pan occasionally, until clams open (3-4 minutes). Remove from heat, then, when cool enough to handle, remove meat from shells (reserve a few in shells to serve; discard remaining shells), finely chop and set aside, reserving pan juices separately.

2.Melt butter in a medium saucepan over low heat, add leek, fennel and garlic and cook, stirring occasionally, until tender (4-5 minutes). Add wine, simmer until reduced by half (2-3 minutes), add stock and reserved clam juices and simmer until reduced by half (5-7 minutes). Add cream and potato, simmer until potato is just tender and chowder thickens slightly (8-10 minutes).

3.Meanwhile, blanch broad beans until just tender (1-2 minutes), refresh, peel and add to chowder with herbs, lemon juice and chopped clams, top with reserved clams in shells and serve hot with crusty bread.