Wash clams thoroughly and place in the bottom of a large pot stainless steel steamer pot then add the wine, bayleaf, onion, garlic and black pepper.
Chop up the mustard greens and place them in the slotted steamer insert. Scatter over with sliced red chillies and season. Lay the steamer insert over the clams, cover the pot and cook over medium heat for 10 minutes until all the clams are open and the greens tender.
Lift out the steamer insert of greens and drizzle over with lemon juice. Place a few greens in the bottom of 4 individual bowls and spoon over a generous amount of clams and any cooking liquor. Scatter with chopped parsley and a splash of olive oil and eat with chunks of crusty ciabatta bread.
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