Ingredients
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14 oz sliced homestyle bread
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2 lbs of clams
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1/2 glass of white wine
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2 cloves of garlic
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Parsley
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Chilli pepper to taste
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4 tbsps of extra virgin olive oil
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Clean the clams, leaving them to purge in water and salt for at least 6 hours.
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Open the clams in a large saucepan with a lid by adding the wine and cooking for 5 minutes
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Drain the clams, remove the shells and place back in the pan with plenty of their filtered juices, leaving to flavour with olive oil, garlic, parsley, and chilli pepper.
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Arrange the clams on the hot, toasted bread and serve.