METHOD
Rinse the clams under cold water, then leave them in a bowl of well-salted water for an hour to purge any sand. Drain and rinse again before cooking.
Warm the rapeseed oil in a wide pan over a medium heat. Add the garlic and shallot with a small pinch of salt and cook gently for 3–4 minutes until soft but without colour.
Increase the heat to high. Add the clams to the hot pan, immediately pour in the verjus (or white wine), and cover with a lid straight away to trap the steam.
Cook for 2–3 minutes, shaking the pan occasionally, until the clams begin to open.
Add the sliced spring greens, cover again and cook for a further 2–3 minutes until the greens are just tender and the clams are fully open. Discard any that remain closed.
Taste the liquor and adjust with salt if needed. Remove from the heat and finish with a generous drizzle of rapeseed oil and chopped tarragon.
Serve immediately with plenty of the cooking juices.
