Wash the clam shells by letting them be in salted water for a few hours so the sand goes away.
When the shells are in the water cut the fennel and cook it in boiling water until they becomes soft together with 1 pinch of salt and pepper .
In another casserole heat up the cooking cream on medium heat until the liquid becomes a bit thicker. Keep warm
Peel and cut the the shallot onion in small pieces.
Pour the olive oil in a casserole and fry the onion soft. Add the the white wine and continue cooking until half the liquid is gone, then add the cooking cream, butter and a pinch of salt. Keep it warm.
Cook the clam shells in their salted water for maximum 5 minutes or until the shells opens.
Take out the the clam from the shells and filter the water so you don't have any sand left. Put them on the side for the moment.
Roll the fish fillets on both side in the flour, and cook them in a frying pan for maximum 5 minutes.
Now it is time to decorate the plate with the food.
Place the fennel on the plate and place one fish fillet on top of it so the fennel is visible on the side of the fish. Put a few olive rings on top of the fish.
Add the clams in the sauce and stir, place a spoon of the sauce on the side och the fish.