8 cups of live clams
4 cloves of garlic, finely chopped
1 tbsp of fresh parsley - finely chopped
4 tbsp of olive oil
120ml of dry white wine

METHOD

Fry the clams in a hot saucepan with a lid on for a few minutes - shake the whole time.
Wash the clams thoroughly before placing in an oven proof serving dish.
Fry a second time with more oil, garlic, parsley and white wine until tender.
Shake well and serve immediately with thick slices of bread.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS