Boil the wine in a large lidded saucepan.
Add the shellfish, cover, and simmer for 3 to 5 minutes until shells open.
Drain the shellfish and reserve the cooking liquor.
Extract the meat from the shells once cooled.
Melt butter in a large saucepan and soften the shallot and garlic for 2 minutes.
Fry the fennel, leek, potato cubes, saffron, and star anise for 2 minutes.
Add the reserved liquor and chicken stock then bring to a boil.
Simmer for 4 minutes until the potatoes are tender.
Stir in cream and samphire and simmer for 2 minutes to thicken.
Add tomatoes, shellfish meat, and whelks on low heat until warmed.
Stir in chives and celery leaves and season with salt and pepper.