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.