1 In a large pot, pour the clams, pour the white wine, cream, chopped garlic chives (or shallots), salt lightly, add the turmeric then cover and let cook until all the clams are opened, then drain them while keeping this cooking liquid.
2 In this same pot pour 4 liters (4.25 qt) of seawater or salted water, put your tea infuser ball, bring to a boil then add your penne for 11 minutes of cooking, stirring from time to time.
3 Meanwhile, shell your clams keeping a few shells for presentation, strain the cooking liquid through cheesecloth so that no traces of sand remain, then reduce it by half, add the thinly sliced chard greens, cook for 2 minutes and turn off the heat.
4 Test your penne which should be just al dente, drain them and quickly pour them into your clam cooking liquid, turn the heat back on for 2 minutes of boiling, turn off, cover and let rest like this for 10 minutes.
5 Then, keeping a few to garnish your clams for decoration, mix them with your pasta, test the seasoning and serve in a large deep hot dish with the clams arranged around it, hot.
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