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Wash the clams thoroughly and discard any that are open or damaged. In a large saucepan that can hold the clams in more or less one layer, pour in 30ml of olive oil. Add one garlic clove and 4 parsley stalks and, once sizzling, add the clams along with the wine. Place a lid over the top and allow to steam for 3 minutes. At this point have a look to see if the clams have opened. If not, carry on steaming until they have. Once open, pour the clams into a colander, reserving the cooking liquor