The only problem for this recipe is that you need really good clams - basically the rule is this: the worse the ingredient, the more you needs to process it, add to it and make the recipe 'full packed of flavours' as many chefs now say…but when you get hold of a really good ingredient the less you do to it the better.
- 750 g of good clams
- olive oil
- two cloves of garlic
No need to add salt.
Clean the clams either by hand or by putting them in a big bowl of water and salt for at least two hours. Fry two cloves of garlic in three table spoons of live oil, when the garlic is soft, add the clams. As soon as they open up they are done. It should only take 3-4 minutes. Discard any clams that do not open up. Eat immediately.
The children find it interesting to see show the salty water makes the clam loose any sand, and also watching the clams open up.