4-5 lb. cleaned small clams in shell
4 Tb. extra virgin olive oil
4 – 6 cloves garlic, thinly sliced
1⁄2 C. chopped fresh parsley
Large squeeze fresh lemon (optional)
Add the olive oil to a large tall pot with a lid. Heat to almost smoking, toss in the garlic, count to 10, then toss in several large handfuls of clams.
A mess will be made but don’t worry, it’s worth it. Put on the lid, count to 10 again, then turn down the heat to medium. Cook and shake for 2 to 3 minutes more until they’re open and ready.
Get rid of any that don’t open. Transfer the clams to bowls, pour the juice over, sprinkle with parsley, and serve with lots of bread to soak up the juice. Or serve over pasta – either way, they’re great!