- 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
- 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.