1tspchopped fresh dillor the fronds of a fennel bulb, To serve
pinch cayenne pepper(To serve)
Slice the potatoes in half and place in a small saucepan. Cover with boiling water and cook for 10 minutes until almost cooked.
Meanwhile finely chop the onion.
Using a large pan, gently heat the olive oil up and sweat off the onions until translucent but not coloured.
Add the wine and bring to the boil.
Once it comes to the boil add the clams. Put a tightly fitting lid on and cook for 5-7 minutes until they are all open. The cooking time depends on the size, clams will only open when cooked through so if they haven't opened you need to cook them for longer. Check them at 5 minutes, if they are still closed cook for a further 2 minutes. If you find one or two that haven't opened when all the rest have, discard them as they aren't edible.
Pour the clams and onions into a colander set over a bowl.
Return any juice to the pan ensuring that any dirt remains in the bowl.
Add the saffron threads and stir gently.
Pour in the fish stock, add the fennel, cream, cooked potatoes and season with salt and white pepper.
Bring to the boil and then turn down the heat and simmer for 5 minutes.
Add the clams back in and stir to heat through.
Enjoy sprinkled with parsley, dill and the optional sprinkling of cayenne pepper