STEP 1

Soak clams in salted water for a couple of hours to remove any sand. Discard any clams that do not close when you tap on them. 

STEP 2

Heat the olive oil in a medium sized skillet. Cook the onion, garlic and chili pepper on medium low heat until onion is translucent, about 5 minutes. 

STEP 3

Add the flour and stir until combined. Add fish sauce (if using) and the wine. Stir until smooth. 

STEP 4

Bring the heat to high, then add the clams and 2 tbsp of parsley. Mix well, cover and cook for about 4 minutes. After 4 minutes or when clams open, adjust seasoning of the sauce with salt and pepper. Move clams to bowls and cover with sauce, discarding any clams that didn’t open. 

STEP 5

Sprinkle with remaining parsley. Serve with lemon wedges and a good crusty bread to sop up the sauce.