Partridge Stewed with White Wine & Clams

Ingredients

• 4 oven-ready partridges
• salt & ground white pepper, to taste
• 3½ fl oz (100 ml) olive oil
• 2 onions, finely diced
• 4 cloves of garlic, chopped
• 2 bay leaves
• 1 sprig of thyme
• 1 tsp black peppercorns
• 4½ fl oz (125 ml) dry white wine
• 17½ fl oz (500 ml) chicken stock (or water)
• 16 clams

1. Season the partridges with salt and white pepper.
2. Heat the olive oil in a large saucepan and cook the partridges until the skin is golden. Remove them from the pan, and set aside.
3. Add the onion, garlic, bay leaves, thyme (leaves only) and black peppercorns to the olive oil, and fry gently over a low heat.
4. Put the partridges back in the saucepan, and pour over the wine. Simmer for about 10–15 minutes, or until the wine has reduced.
5. Add the chicken stock or water, and simmer for another 10–15 minutes.
6. Wash the clams thoroughly, and put them in a separate pan. Add around 1 cm (½ in) of water, put a lid on the saucepan, and bring to the boil. The clams should steam open in 2 or 3 minutes. Remove the clams and set aside.
7. Add the water used to open the clams to the stew and simmer for 5 minutes.
8. Adjust the seasoning to taste. Serve the partridge with the wine sauce and scatter over the clams.