Vongole (white clams) in white wine with garlic bread

Preparations:

Leave White Clams in a Salted Water for an hour to three to ensure that sands in the White Clam is fully purge out.
Add 1 tablespoon of Water to Cornflour mix into Starch for later use
Wrap Frozen Garlic Bread in Aluminium Foil and put it into Oven at 180 degree celsius for approx 20 minutes or accordingly to the package information


Steps:

Add Margarine into hot pan
Add Garlic and stir-fry until fragrant, before it turned brown
Add Chilli and stir-fry for 30 seconds
Add Chives and stir-fry for 30 seconds
Add White Wine and bring it to boil
Add White Clams and spread them evenly on the pan
Cover pan and allow time for Clam shells to open
Discard Clams that failed to open
Add the starch preparation slowly into hot pan and stir fast to avoid starch lumps, stop adding once the sauce has thicken to the level which you desired
Sprinkle Italian Herbs and Black Pepper and it is good to be serve
Serve while hot with Toasted Garlic Bread.

Good to be serve as a Side or a Main Course if you are not too hungry! =P

Tips and Comments:

Use fresh clams for the fresh seafood taste.
Remember to allow time for clam to purge out the sands and toss hard to remove all the sands during preparation process.
Once Clam shell are opened, it means they are cooked, overcooking will result in tough and chewy clam.
Do not force open the clam shell if they failed to open during the cooking process. It could mean that the clam is not fresh and there may be sand in the shell.