To begin, place clams in a large bowl with cold water and 1 tbsp coarse sea salt. Leave for 1–2 hours to expel sand. Drain and rinse thoroughly. Transition to preparing the cooking base.

In a wide, heavy based pan, warm the olive oil over medium heat. Ensure the pan is large enough for the clams to open evenly. Continue to garlic preparation.

Add the chopped garlic to the oil and cook gently for about 1 minute until aromatic but not browned. Stir continuously to avoid burning. Proceed to adding wine.

Pour in the wine and bring to a gentle simmer. This deglazes the pan and forms the base of the clam broth. Transition to adding clams.

Increase the heat to medium to high. Add the clams, cover with a lid, and cook for 4–5 minutes until they open. Shake the pan occasionally for even cooking. Move to finishing touches.

Discard any clams that remain closed. Add lemon juice, chopped coriander, salt, and pepper to taste. Toss gently to coat the clams in the aromatic broth. Proceed to serving.

Transfer the clams and broth to a serving dish. Serve hot with crusty bread to soak up the juices and add extra lemon wedges for brightness.