Cooking instructions
To cook clams, start by rinsing them thoroughly under cold water. Discard any that are cracked or do not close when tapped. In a large pan, heat a splash of olive oil over medium heat. Add finely chopped garlic and a pinch of chilli flakes, cooking until fragrant. Pour in a glass of white wine and bring to a boil. Add the clams, cover the pan, and steam for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed. Sprinkle with fresh parsley and serve immediately with crusty bread to soak up the delicious broth.
