Seafood heaven! The Thai fish sauce with the water is a quick way to make a fish stock. If you can’t get sake, try vermouth or white wine. You’ll need a large saucepan or a wok with a lid.

500g fresh clams

2 tbsp extra virgin olive oil

1 banana shallot, very finely chopped

1 fennel bulb, finely chopped (fronds reserved for serving)

1/2 teasp  chilli flakes

1 teasp fennel seeds

100ml Japanese sake

300ml water

3 teasp  Thai fish sauce (Nam Pla)

400g cannellini beans , drained and rinsed

To serve:

2 heaped tbsp finely chopped flat leaf parley

Crusty bread

• Heat the oil in a large saucepan over a medium heat, then add the shallot and fennel with a pinch of salt and fry for 15 minutes until softened but not coloured. Add the chilli flakes and fennel seeds and cook for a further 2 minutes until aromatic. Pour over the sake and let it bubble and reduce by half, then add the water and fish sauce. Bring to the boil and simmer for 10 minutes over a low heat to reduce a little and let the flavours infuse.

• Tip in the beans and the clams, and steam with the lid on for 4-5 minutes or until the clam have opened. Discard any that haven’t. 

• Serve immediately in bowls with a hefty sprinkling of parley a few grinds of pepper and bread to mop up the juices.