Clams With Small Vegetables

- Brush the clams under running water, drain them. Chop the mint and 3 celery leaves.

- Peel the carrots. Clean the leek. Cut ends of the courgettes (leave the skin on). Wash all the vegetables and first cut them into fairly long pieces.

- Cut the carrots and zucchini courgettes into slices, then re-cut them lengthwise to obtain sticks. Also cut the celery into sticks, and leek into strands.

- Melt these vegetables with the foaming butter in a stewpot for 5 minutes. Add the clams, pepper, mixed herbs and wine. Cover and cook until the clams are all open, stirring occasionally from time to time.

-Remove clams and vegetables with a skimmer. Remove the bouquet garni. Let the juice stand so that any sand sinks to the bottom. Pour it gently over the shellfish, without sinking to the bottom.

-Sprinkle with chopped mint and celery, season with a dash of of lemon juice and enjoy immediately. Our advice: Throw away shells that do not open when cooked.