- 300ml/10½fl oz white wine
- 1kg/2lb 4oz mixed shellfish, such as cockles, clams, mussels and winkles, cleaned and soaked in cold water
- 50g/1¾oz unsalted butter
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 fennel bulb, finely chopped
- ½ leek, white part only, finely chopped
- 250g/9oz waxy potatoes, peeled and cut into 5mm/¼in cubes
- 2 pinches saffron strands
- 1 star anise
- 500ml/18 fl oz chicken stock
- 175ml/6fl oz double cream
- 75g/2½oz samphire
- 2 ripe tomatoes, skin and seeds removed
- 12 shelled cooked whelks
- 2 tbsp finely chopped fresh chives
- handful celery leaves, finely chopped
- salt and freshly ground black pepper
- Bring the wine to the boil in a large lidded saucepan. Add the shellfish, cover the pan with the lid, reduce the heat until the wine is simmering, and simmer the shellfish for 3-5 minutes, or until all the shells have opened (discard any that do not open).
- Drain the shellfish, reserving the cooking liquor in a bowl. When the shellfish is cool enough to handle, pick the meat from the shells.
- Heat the butter in a large saucepan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened. Add the fennel, leek, potatoes, saffron and star anise and fry for a further 1-2 minutes.
- Add the reserved cooking liquor and the chicken stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 3-4 minutes, or until the potato cubes are just tender.
- Add the cream and samphire and continue to simmer for 1-2 minutes, or until the soup has thickened slightly. Reduce the heat to low, then add the tomatoes and shellfish meat, including the whelks. Heat until the meat is warmed through.
- Stir in the chives and celery leaves, season, to taste, with a little salt and freshly ground black pepper, then serve.