Melt a knob of butter in a pan. cook 1 finely chopped shallot and 50g lardons until the shallots have softened. Add 100ml white wine, 1 chopped large waxy potato and 50ml water. Cover, then cook until the potatoes have softened. Tip in 100g clams, cover, then cook for 5 minutes until they have opened – discard any that don’t. Stir through 100g sweetcorn and 50ml double cream and keep warm.