Ingredients

• 1¼ litres/2 pints chicken stock
• 300g/10½oz Jersey Royal potatoes
• cleaned
• 150g/5½oz pearl onions
• left whole but peeled
• 16 asparagus stems
• trimmed
• 600g/1lb 5oz clams
• scrubbed and debearded
• 75g/2¾oz butter
• salt and freshly ground black pepper

Directions

• Put the stock in a large lidded saucepan and bring to the boil. Add the potatoes and cook for 4-7 minutes
• until nearly tender.
• Add the pearl onions and cook for 2 minutes. Add the asparagus and cook for a further 2 minutes
• or until all the vegetables are tender. Remove the vegetables using a slotted spoon and set aside.
• Discard any clams with broken shells and any that refuse to close when tapped against the side of the sink. Reduce the stock by one-third
• then add the clams. Cover and cook for 1-2 minutes
• until they open. Discard any that remain closed.
• Whisk in the butter
• then return the vegetables to the pan and warm through. Season with salt
• if needed
• and black pepper.
• Divide the broth and clams between 4 serving bowls and serve with crusty bread.