Lemon, parsley and spinach clams on toast

Method

1. Melt the butter in a large frying pan with a glug of oil. Add the shallots and thyme, then fry over a low-medium heat for 20 minutes until the shallots have softened and lightly caramelised. Stir in the garlic and fry for the final 2 minutes.
2. Turn up the heat to high, add the wine and simmer for 5 minutes. Add the spinach, clams and soured cream, then cook for 5 minutes, stirring occasionally, until the spinach wilts and the clams open.
3. Toast the sourdough (halve if serving as a starter). Stir the parsley and lemon juice into the clam mixture, taste and season. Remove the thyme sprigs, then spoon the mixture evenly over the toast slices and serve straightaway.