INGREDIENTS:

• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 1 cup dry white wine
• ½ cup chicken stock (or vegetarian)
• 4 tablespoons butter
• ¼ teaspoon red chilli flakes
• 1 tablespoon lemon juice
• 1kg clams (place all the clams in a bowl and fill it with cool tap water if you need to get rid of the sand. Let stand for 20mins to an hour)
• 2 tablespoons parsley, chopped

METHOD:

1. Heat olive oil in a Dutch oven (we have used the Blacklock Dutch oven) over medium heat, 4-5 minutes. Add garlic and continue to cook until golden brown, 1-2 minutes.
2. Pour in white wine, stock, butter, chilli flakes, and lemon juice. Bring to a boil.
3. Add clams and cover for 4 minutes, or until they start to open. Sprinkle with parsley and serve with a fresh baguette and butter.