- 1/2 kilo clams
- 250 ml white wine
- 4 garlic cloves peeled
- small bunch of finely chopped parsley
- olive oil
Wash the clams thoroughly.
Fry the garlic in the olive oil over a medium heat until lightly brown.
Add the garlic, parsley and white wine to the clams and cook until the clams open (approx 5 minutes)
Once cooked, squeeze fresh lemon over the clams before serving.