Cut the peeled potatoes into slices and half a spring onion into even rings.
Place on a baking tray, sprinkle with olive oil and the dry white wine, and add the aromatic herbs (dill, chives, thyme…). Season and bake at 160° for about 30 minutes. Check the potatoes are cooked through using a fork.
Remove from the oven and add the dry bread in pieces and the clams with their juice. Mix and leave for 5 minutes at room temperature before serving.