Method

• 1.
  Preheat the oven to 220°C. Grease and line a 4cm-deep 20cm x 30cm roasting pan.
• 2.
  For the cornbread, place all ingredients in a food processor and blitz until smooth.

• 3.
  Pour into prepared tray and bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside to cool in pan, then break into rough pieces.
• 4.
  Meanwhile, heat the oil in a large saucepan with a lid over medium heat. Add the guanciale and cook, stirring occasionally, for 3-4 minutes until slightly golden.
• 5.
  Add the onion and the garlic and cook, stirring frequently, for a further 3-4 minutes until softened.
• 6.
  Increase the heat to high and add the stout.
• 7.
  Bring to the boil, then add the stock and return to a simmer. Reduce heat to medium and simmer for 6-8 minutes until reduced by two-thirds.
• 8.
  Increase heat to high, then add clams and kale. Cover and cook, shaking the pan occasionally, for 5 minutes or until clams open. Strain, reserving liquid.
• 9.
  Return liquid to saucepan and place over medium-low heat. Add the butter, one piece at a time, whisking constantly until emulsified. Add lemon juice and hot sauce and whisk to combine.
• 10.
  Place the clams in a serving bowl and pour over sauce. Scatter with cornbread and serve immediately.