Difficulty: Easy
Purge the sand from the clams by soaking them for at least 1 hour in a bowl of salted water.
Place the clams in a pan with the dry white wine, a pinch of salt, and freshly ground pepper. Cover and cook for 5 minutes until the shells open.
Wash and tear the lettuce into bite-sized pieces. Trim the outer layers from the fennel bulbs, wash, and slice lengthwise into thin strips. Peel the celeriac and cut into ½ cm pieces.
In a bowl, whisk the wine vinegar and peanut oil with salt and pepper to make the vinaigrette. Reserve a few whole clams in shells for garnish, then shuck the rest.
In a large salad bowl, gently toss the lettuce, fennel strips, celeriac pieces, and shucked clams. Drizzle with the vinaigrette.
Divide the salad among plates, garnish with the reserved whole clams, and serve immediately.
