1) Bring the stock to the boil in a large pan, with the chorizo, garlic, saffron. 2) Add the greens and cook for 2 mins. 3) Add the clams, cover and cook over a high heat for 4-5 mins or until they are all opened. 4) Divide evenly between four bows and drizzle with oil. 5) Serve with the lemon wedges.