Clam, leek and pearl barley risotto - Food & Drink Wales

Ingredients

• 300g fish bones
• 1 carrot, grated or chopped
• 1 onion, chopped
• ½ leek (just tops, sliced)
• 1 stick celery, chopped
• Parsley stalks
• A sprig thyme
• 2 bay leaves
• 1 tsp fennel seeds (optional)
• 25g butter
• 1 leek, finely sliced
• 75g celery, finely sliced
• 2 garlic cloves, roughly chopped
• 250g pearl barley (or short grain brown rice)
• 100ml white wine
• 400g clams or cockles, washed
• Few sprigs parsley, thin stalks and leaves, finely chopped
• ½ lemon