Clam Stock

• 1 tablespoon diced carrot
• 1 tablespoon diced leek
• 1 tables

Place a pan with a lid on the heat and sweat the carrot, leek, celery, fennel, shallot, garlic and parsley in a little oil. Add the clams and white wine, cover with the lid and cook for a few minutes. As soon as the clams have opened, remove them from the pan. The time the clams take