In a heavy bottom soup pot heat up the olive oil and sautee the onion with a pinch of sea salt until traslucent. Add the anchovies and break them up with the side of a wooden spoon until disintegrated in the oil.

Add the garlic, red pepper flakes, thyme and bay leaf to the pan and give it a good stir. Only cook for about 30 seconds until you can smell the garlic permeate your house. Hit it with the whit wine and oregano and bring to a simmer. Allow it to reduce by half before adding in the potatoes and the vegetable stock. Bring to a simmer and cook for about 5 minutes until the potatoes have softened.

Add the wild clams and diced tomatoes, bring to a gentle simmer and cover with a lid. Cook for a few minutes until all the clams have opened. Turn off the flame and squeeze in the lemon juice. Adjust seasonings to your taste with more sea salt and add the baby spinach on top. Cover with a tight lid and allow the spinach to wilt for a few minutes from the steam of the soup.

Ladle the clam soup into bowls and drizzle with a nice extra virgin olive oil over the top. Garnish with the edible flower petals and some chives. Serve with crusty bruschetta.