1

Scrub clams thoroughly to remove as much grit as possible, then rinse well. Discard any cracked or open clams. Set aside remaining clams.

2

Heat a large saucepan over medium heat. Add oil and eschalot and cook, stirring, for 2 minutes or until golden. Add garlic and cook, stirring frequently, for 1-2 minutes or until golden (be careful not to burn garlic). Add fennel slices and reduce heat to medium-low. Cover and cook, stirring occasionally, for 10-12 minutes or until soft.

3

Stir in wine and clams. Increase heat to high and cover. After 5-6 minutes, check pan for opened clams. Use tongs to transfer any open clams to a large bowl. Cover bowl with foil to keep warm. Rearrange clams in pan to give them room to pop open. Cover and repeat process, removing clams when they open. When all clams are open and have been transferred to bowl, about 15 minutes total (any clams not open at this point should be discarded), uncover pan, reduce heat to medium-low and simmer for 2 minutes to thicken broth.

4

Stir tomatoes, parsley, chilli flakes and lemon juice into broth and cook for 1 minute to heat tomatoes.

5

Divide clams among 4 bowls, add a piece of toast to each bowl and ladle in broth. Sprinkle with fennel fronds to serve.