1. Briefly rinse clams in a bowl of water to remove any grit, then drain.
2. Check each clam, discard any that have damaged or broken shells, and any that do not close when tapped.
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3. To steam the clams, put in a large pan. Add enough white wine to cover the base of the pan. Cover with a lid and steam for around 3-5min or until the clams have opened.
4. Discard any clams that haven’t opened fully.
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Classic glass bowl (2 litres), Pyrex. Large FSC certified beech 'TV chef's' board, T&G Woodware. Soft-grip sieve (18cm), Lakeland. Montreux saucepan (2 litres,18cm), black two-tone serving spoon, Kuhn Rikon UK Ltd. Slate serving board, chef's own.
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