Vegetarian recipe ideas
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Heat the olive oil in a lidded frying pan and fry the parma ham until crisp. Add the garlic and chilli, and gently fry for 3 minutes or until soft. Add the white wine and, once bubbling, add the clams, put on the lid and cook for 5-6 minutes, shaking the pan, until all of the clams are open.
Put the sourdough toast onto plates and ladle over the clams and the garlicky dressing. Sprinkle with parsley and serve with a lemon wedge to squeeze over.