Wash and chop (or grate) the Celiane potatoes into long thin strips, then blanch in boiling salted water.
Place the clams in a pan with the shallots, salt and pepper and cover with the white wine, just as you would Moules Marinières… Cover and simmer until the shells open. Retrieve the clams.
Strain and retain the liquid in which the clams cooked and cook the potatoes in it for 2 to 3 minutes. The potatoes must remain slightly crunchy. Season to taste and drizzle with olive oil. Add the thinly sliced sucrine lettuce.
Serve on a plate with the clams.