Heat a large pan until hot. Pop in the shallot, wine and tarragon.
Add the clams, pop the lid on and cook for 3 to 4 minutes, strain into a bowl keeping all the juices, then pop the juices back into the pan and reduce by ½.
Meanwhile, place the sole onto a tray, dot with butter then bake for three to four minutes, season.
Saute the samphire in butter for a minute or two. Spoon the sauce onto a plate then top with fish.
Back to the sauce, add the cream and a knob of butter then pick the clams from the shells and pop in the sauce.