Fresh Clams in White Wine with Garlic and Parsley

• 2 tbsp olive oil
• 100 g/3½ oz onion, chopped

Heat the olive oil in a heavy saucepan over a medium-low heat, add the onion and garlic and gently cook, until the onion has softened but not coloured. Add the white wine and fish stock (bouillon), increase the heat and bring to the boil. Add the clams, cover with a lid and cook for 1 minute, or until the clams have opened. Discard any clams that have not opened. Sprinkle with parsley and seaso