32 small clams in their shells

3 slices bacon, finely chopped

1 tablespoon (5 ml) butter

2 shallots, finely chopped

1 clove garlic, finely chopped

1 fennel bulb, thinly sliced

3 plum tomatoes, peeled, seeded and diced

1/4 cup (60 ml) white wine

1/2 cup (125 ml) chicken broth

1 tablespoon (15 ml) lemon juice

2 tablespoons (30 ml) chopped fresh flat-leaf parsley

1 green onion, chopped

Pepper

Soak the clams in cold water. Let stand for 2 hours, changing the water 2 or 3 times. Rinse, drain and refrigerate.

In a skillet, fry the bacon until it begins to brown. Add the butter, shallots, garlic, and fennel. Continue cooking for 3 minutes.

Add the tomatoes, wine, broth, lemon juice, and the clams still in their shells. Cover and cook over high heat for about 5 minutes or until the shellfish open. Sprinkle with parsley and green onion. Season with pepper and serve.

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