Sautéed clams with garlic, lemon & parsley (P&O Cruises)

3 large garlic cloves, peeled and finely sliced

1 lemon, half finely sliced, half juiced

1 kg  fresh palourde clams, cleaned

A few sprigs of thyme, leaves stripped

A Handful of finely chopped flat-leaf parsley

Heat a little oil in a deep, heavy-based pan. Fry the garlic and lemon slices for 30 seconds, then increase the heat to high, add the clams and cover. Cook for 2-3 minutes, shaking the pan occasionally, until the clams have all opened (discard any that refuse to open). Add the lemon juice and herbs and serve with lots of crusty bread to mop up the juices.

Clams are popular all over the world as they are so versatile. When you are planning to cook for more than a couple of people, you don’t want to spend your whole evening chained to the stove. Pick ingredients and dishes your friends will love but are also quick prepare. You can boil some pasta with this for a really easy lunch, and add some chilli for an extra kick.