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1
In a pot, combine 1 tablespoon of olive oil, 2 tablespoons shallots and 1 garlic clove (sliced thinly) over medium heat.
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2
Cook briefly until the shallots are wilted, then add 1/2 cup of white wine and the clams.
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3
Cover, bring to a boil, reduce to simmer, and cook for 5 minutes, stirring.
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4
As the clams open, remove them immediately with a slotted spoon.
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5
Remove meat from the shell and set aside.
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6
Strain the broth through a very fine sieve, return to the pan over medium heat and reduce to 1 cup (if the clams yield a cup of broth or less, there is no need to reduce).
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7
To another saucepan over medium heat, add 2 tablespoons of olive oil.
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8
Add the fennel, red onions and celery.
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9
Cook for 1 minute, stirring.
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10
Add the leeks and stir.
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11
Add the remaining wine, 3/4-cup water, thyme, bay leaf and whole clove of garlic.
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12
Do not add salt yet because the clam base is salty.
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13
Cook over high heat until the vegetables are only slightly crunchy and most of the liquid has evaporated.
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14
Cover, remove from heat, and keep warm.
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15
Place the salmon fillets on a steamer rack.
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16
Season with salt and pepper to taste.
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17
Place water in the bottom of the steamer, bring to a boil, and place the salmon rack over it, covered with foil.
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18
Cook over high heat for about 5 minutes; do not overcook.
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19
Remove from heat and keep warm.
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20
Meanwhile, to the vegetable saucepan, add the clam broth, scallions, tomatoes, remaining chopped shallots, basil, salt and pepper to taste, chives and the balsamic vinegar.
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21
Bring to a boil over medium-high heat and cook for about 5 minutes or until the liquid has reduced by about half.
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22
Remove the bay leaf and the thyme.
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23
Place each salmon fillet on the center of a warm plate.
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24
Arrange the vegetables and sauce over and around the fish.
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25
Garnish with celery leaves and sprinkle with sea salt.
