1-Rinse the little neck clams under cold running water to remove surface dirt.

2-Prepare a saltwater solution by dissolving 2 tablespoons of sea salt in 1 cup of cold water; soak clams in this mixture for 20-30 minutes to purge sand. For more on similar prep techniques, you might enjoy our high altitude chocolate lava cakes, which also involve careful timing.

3-Drain and rinse clams again thoroughly to ensure all grit is removed.

4-Heat 1 tablespoon of olive oil in a pan over medium heat; add minced garlic and sauté until fragrant.

5-Add the cleaned clams to the pan, cover with a lid, and steam for 5-7 minutes until shells open.

6-Remove clams with unopened shells and discard; sprinkle chopped fresh parsley over the opened clams.

7-Serve immediately with a squeeze of lemon or your preferred garnish. For adaptations, keep it gluten-free by avoiding certain sauces, and use plant-based options for vegan needs.