First, you must start by scrupulously washing your clams and wild greens, using only the tender leaves and stems. Discard any woody or tough stems, or any yellowing leaves.

Boil a very large pan of unsalted water and tip the greens into it for 10 minutes. Meanwhile, chop the leeks, onions and garlic finely. In a separate pan, begin by sauteing the onion and leek in a lot of olive oil. When it’s golden, add the garlic and cook until it is fragrant.

Next add the tomato, stirred well and then add the well drained cooked greens, together with the chilli to taste. You may want to add just a touch of water, so that the greens don't stick to the pan. Cover the pot and let it all simmer on a low heat for about 20-30 minutes. You want the tomato to meld with the olive oil, creating a thick sauce which coats the greens. Then, add the well cleaned clams and cover the pot again, simmer for a further 5-10 minutes until the clams open.