1 can of natural clams, 2 potatoes, ½ spring onion, 100 ml of olive oil, 100 ml of dry white wine, 40 g of hard bread, aromatic herbs, salt and pepper.
Cut the potatoes into slices and a half spring onion into circular rings.
Place them on an oven tray, pour a dash of olive oil and dry white wine, and add the aromatic herbs (dill, chive, thyme…). Dress it and bake at 160ºC for about 30 minutes. Prick the potatoes with a fork in order to check the boiling.
Once it has been removed from the oven, add the dry broken bread and the clams with all their juice. Mix and leave it to for 5 minutes at ambient temperature before serving.