| 1 |
Start by cleaning the clams thoroughly. Discard any with broken shells and place the rest in a large bowl of water with a handful of coarse salt. Let them soak for at least 30 minutes to purge sand. Alternatively, rinse the clams under cold running water and tap them on a wooden cutting board, hinge-side down. If sand appears, discard the clam. |
| 2 |
Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the garlic cloves, peeled and lightly crushed, and sauté until fragrant. |
| 3 |
Drain the clams and add them to the skillet. Pour in the white wine and quickly cover the pan with a lid to trap the steam. |
| 4 |
Allow the clams to cook for 2-3 minutes, or until all the shells have opened. Discard any that remain closed. |
| 5 |
Sprinkle the dish with freshly chopped parsley. Toss the clams gently in the skillet to distribute the flavors evenly. |
| 6 |
Serve immediately, with a drizzle of olive oil if desired. Pair with crusty bread to soak up the delicious juices. |
