Clam Acqua Pazza Recipe - Great British Chefs

Ingredients

• 1kg palourde clams
• 4 tbsp of extra virgin olive oil, plus extra for drizzling
• 3 garlic cloves, finely sliced
• 1/2 fennel, finely sliced
• 1 large shallot, finely sliced
• 200g of datterino tomatoes, or cherry tomatoes, halved
• 1 tsp chilli flakes
• 100ml of white wine
• sourdough bread, thickly sliced, to serve
• 2 tbsp of chopped parsley
• 1 lemon
• salt