To cook Steamed Clams, put the pan on the stove at a low heat and add a generous amount of EVOO.

Once heated, add chopped garlic and cherry tomatoes to the pan and  then mix together using a wooden spoon.

Add the clams, parsley and ½ glass of white wine before stirring well.

Shortly after, the wine will begin to evaporate and the clams will begin to open.

A few minutes later, squeeze some fresh lemon over the top and stir once again. Put the lid on top and leave it to heat up so that all the clam shells open. Once they do, remove the lid and add some salt and pepper.

Cover it for an additional 2-3 minutes or until all of the shells have opened.