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Sautéed clams in a garlicky white wine broth are a quick mediterranean starter. This high protein dish is fresh, low-calorie, and a healthy family appetizer from the Italian coast.
Scrub and rinse the clams well under cold water, discarding any that remain open when tapped.
Heat the olive oil in a large skillet with a lid over medium heat. Sauté the sliced garlic and red pepper flakes for about 1 minute until fragrant, taking care not to brown the garlic.
Add the cleaned clams to the skillet and pour in the white wine. Immediately cover with a tight-fitting lid.
Raise the heat to medium-high and steam for 6–8 minutes, shaking the pan occasionally, until most clams have opened.
Uncover, remove from heat, and discard any unopened clams. Stir in the chopped parsley and season with salt and black pepper to taste. Serve hot with crusty bread for dipping.
