Mussels with clams, Pernod and spinach

I absolutely love mussels and clams, you see mussels on menus a lot, but not clams for some reason, both of which are utterly delicious if cooked correctly
I'm using a combination of both, you can use one or the other, or like me both
This recipe will serve 2 people really well
SHOPPING LIST
FOR THE MUSSELS
30g/1oz butter
2 small shallots, finely chopped
1 celery stick, Finely chopped
500g/1lb 2oz mussels, cleaned and de-bearded
500g/1lb 2oz clams (palourde clams if possible)
30ml/1fl oz Pernod
200ml/7fl oz dry sherry
FOR THE SAUCE
200g/7oz spinach
10g/¼oz fresh Flat leaf parsley leaves, chopped
2 sprigs fresh tarragon
2-3 Good splashes of Tabasco
METHOD
Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds.