Summer Clam Chowder with Pesto

Ingredients:

• 900 g small mollusks, washed
• 1/4 cup extra-virgin olive oil
• 1 onion, diced
• 1 fennel root, diced, plus extra herbs for serving
• 1 cup canned chopped tomatoes
• 1/4 tsp red pepper flakes
• 220 g of green beans
• 2/3 cup small shell pasta
• 1 can (400g) canned white beans, discard liquid
• 1/4 cup pesto

Preparation:

1. Place the clams and 1 cup of water in a large saucepan and heat over medium-high heat. Cover and cook until they begin to open, about 5 minutes. Using tongs or a slotted spoon, transfer the clams to a bowl (discard any that haven't opened). Pour the clam juices into a liquid measuring cup (being careful not to pour the sediment from the bottom of the pan). Wipe the pan dry. Cover the clams with a lid to keep them warm.
2. Add olive oil to the pan and place over medium heat. Add the onion, diced fennel, a large pinch of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until completely dry, about 2 minutes. Add enough water to the clam juices to make a total of 3 cups of liquid. Then pour the liquid into the pan, cover, and bring to a simmer.
3. Meanwhile, trim the green beans and cut into 1-inch (2.5 cm) pieces. Add to the pot along with the pasta and beans (with the liquid from the can). Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water if needed, and season with salt and pepper. Add the clams and heat through. Ladle the soup into bowls. Sprinkle with chopped fennel and garnish with pesto.