Because this recipe is so simple, you need to use the best possible ingredients. Find the freshest clams, and use a good white wine for steaming. To clean the clams, wash them under cold running water with a stiff bristle brush.

Serve the clams with a crusty French or Italian bread to sop up the wine broth.

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Yield: 4 servings

3 Tbsp extra-virgin olive oil
2 cloves garlic, thinly sliced
2 1/4 pounds fresh clams, scrubbed and rinsed (New Zealand cockles or Manila clams)
1 cup dry white wine
2 Tbsp chopped fresh parsley

In a 12- to 14-inch sauté pan with a lid, heat the oil over medium-high heat until hot but not smoking. Add the garlic slices and cook until lightly golden, about 4 to 5 minutes.

Add the clams. Pour in the wine and cover the pan. Steam the clams until they open, about 8 minutes. Remove from the heat and discard any that did not open. Serve immediately, garnished with parsley.