• Fast
• Healthy

Ingredients

1. 4 dozen littleneck clams, scrubbed
2. 1 head of garlic, halved horizontally
3. 3 bay leaves, preferably fresh
4. 1 1/2 cups dry white wine, preferably Albariño
5. 2 tablespoons extra-virgin olive oil
6. Crusty bread, for serving

Directions

1. Put the clams, garlic, bay leaves and wine in a large skillet. Bring the wine to a boil over moderately high heat. Cover with a tight-fitting lid and cook until the clams open, about 10 minutes; discard any clams that don’t open. Using a slotted spoon, transfer the clams to 4 bowls. Stir the olive oil into the broth, and then pour over the clams. Serve hot, with crusty bread.