Steamed Clams

Method

1. Scrub 350 g of clams under cold running water with a stiff brush. Tap any that are gaping against the sink: if they do not close within a few seconds, throw them out, along with any with cracked shells.
2. Put the clams in a bowl of cold water stirred with 1 tbsp of coarse sea salt and leave them to purge grit for 20 minutes. Lift them out with your hands rather than pouring, so the sand stays behind, and drain well.
3. Meanwhile, slice 2 cloves of garlic thinly and chop 1 tbsp of flat-leaf parsley.
4. Warm 1 tsp of olive oil and 10 g of butter in a wide pan with a tight lid over medium-low heat. Add the garlic and 0.25 tsp of chilli flakes and cook for about 1 minute, until fragrant and pale gold but not browned.