The size of the clams available do vary considerably but they are all perfectly suitable for this particular dish.
1 kg Clams
4 Garlic Cloves, chopped
1 dl olive oil
1 dl white wine
2 dl clam stock
2 tablespoons parsley, chopped
1 tablespoon flour
Salt
Shake the clams to remove any sand and soak in salted water. After 1/2 hour wash the clams and cook in 2 dl water.
Remove the clams when they begin to open. Strain the stock and set aside. Lightly fry the garlic in the oil and, before it changes colour, add a tablespoon of flour dissolved in the wine and the clam stock.
When this liquid starts to boil, add the clams and sprinkle with parsley. Cook for 1 or 2 minutes.
Serve in 6 individual dishes.