There are a few things you should know before you cook clams. Clams should be tightly closed, and they should smell of the ocean or seaweed, rather than smelling strongly of fish, so discard any that do not fit this profile, as well as any that have broken or damaged shells. If you find any with open shells, lightly tap the shell; if the clam is alive, the shell will close tightly and can be used. Once they are cooked the opposite applies: discard any clams that remain firmly closed. This recipe is quick and simple to prepare and lets the sweet clams do all the talking. Serve with a bowl of angel hair pasta or spaghetti seasoned with good-quality olive oil, sea salt flakes and freshly cracked pepper. Or they are simply delicious on their own as a starter with chunks of crusty bread to mop up the juices.  

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Serves 4 

• 50ml olive oil  
  
• 1 shallot, roughly diced  
  
• 1kg palourde clams, washed well in cold running water 
  
• ½ large red chilli, deseeded and roughly diced 
  
• 2 garlic cloves, thinly sliced 
  
• 1 lemon, thinly sliced into rounds 
  
• 100ml white wine 
  
• Small handful of flat-leaf parsley, roughly chopped 
  
• Fine sea salt 

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Heat the olive oil in a large heavy-based pan and fry the shallot over a medium heat until just coloured. Add the clams and stir to coat with the shallots. Next add the chilli, garlic and sliced lemon and cook for 2–3 minutes. Now add the wine. Cover the pan and cook for 5–8 minutes or until the clams have opened. Add the parsley, season with salt to taste and serve immediately, with plenty of bread to mop up the delicious juices.