Choose fresh and live clams: It's important to start with fresh clams to ensure the best flavor and quality. Look for clams that are tightly closed or ones that close when lightly tapped. Avoid clams with cracked or damaged shells or those that do not close at all, as they may be dead and not suitable for consumption.

Rinse and soak the clams: Before cooking, rinse the clams under cold running water to remove any surface dirt or sand. Soak them in a bowl of cold water for about 20 minutes to help purge any sand or grit from the shells. This step helps ensure a cleaner and grit-free final dish.

Use a flavorful white wine: Choose a dry white wine that you enjoy drinking to add depth and flavor to the sauce. A good-quality white wine complements the briny sweetness of the clams. Avoid sweet or heavily oaked wines, as they can overpower the delicate flavors of the clams.

Don't overcook the clams: Overcooking clams can make them tough and rubbery. They cook quickly and only need a few minutes to open up. As soon as the clams open, they are done. Discard any clams that do not open after cooking, as they may be unsafe to eat.

Finish with fresh herbs and a squeeze of lemon: Just before serving, sprinkle fresh herbs like parsley, cilantro, or chives over the clams. The herbs add freshness and aroma to the dish. A squeeze of fresh lemon juice brightens the flavors and balances the richness of the sauce.