Bass with Clams from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• a good pinch of saffron threads
• 1 unwaxed or well-scrubbed lemon
• a handful of young curly parsley, chopped.
• 3 fat garlic cloves
• 2 medium banana shallots
• 25 g butter
• 1 tablespoon young thyme leaves
• a good slug of olive oil, plus extra for oiling
• ground black pepper
• 125 ml white wine
• 1 kg fresh live clams
• 1 tablespoon flaked sea salt
• 1 X 1.8 kg line-caught sea bass, scaled, gutted and degilled