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AlbertBevia
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Grab a medium sized sauce pan and heat your burner to a medium heat and add 2 tbsp of extra virgin Spanish olive oil to the pan
Once the oil gets hot, add 3 cloves of minced garlic to the sauce pan and mix with the oil
After about 30 seconds of cooking the garlic add 1 pound of fresh clams to the sauce pan and mix with the oil
Add a ¼ cup of white wine, freshly chopped parsley and a small amount of sea salt to the pan and mix with the clams
Grab a lid and cover the sauce pan
After about 4 minutes remove the lid and all your clams should be open (discard any that did not open)
Transfer the clams and sauce in the pan to a shallow bowl
Garnish the plate with some freshly chopped parsley and a couple of slices of lemon