‘White’ Sauce

• 3½ lb (1.5 kg) fresh small clams
• 6 tablespoons olive oil

Scrub the clams very thoroughly. Place them in a wide pan with 2 tablespoons of the olive oil and cover with a tight-fitting lid. Shake over a medium heat to open up the clams. This should take 8 minutes or less - discard any that have not opened up after this time. Drain the clams, reserving their