Clams with garlic, bay and parsley

Clams with garlic, bay and parsley Of all shellfish, clams have to be up there with the easiest to cook and the sweetest to eat. It is generally just a case of a glug or two of olive oil, lots and lots of garlic and a few bay leaves, put the lid on, wait till they open, add the chopped parsley. Some people add half a glass of wine, but I prefer to drink it. If the clams are not great quality then the wine can add to the juices.

2 tbsp olive oil

1/2 head of garlic, half finely chopped, half crushed with the skins on

1kg of clams

Half a bunch of parsley, finely chopped

3 fresh bay leaves

Heat the olive until just smoking, add the garlic, clams and bay. Lid on, shake gently to move the around, stir occasionally, within 3-5 minutes all the clams should have opened. Add the parsley. They are now ready to serve with crusty bread to mop up the juices.

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