James Bond begins his meal at Ma Frazier’s in Harlem during the events of Live and Let Die (1954) with some littleneck clams. As with any type of clam, littlenecks can be prepared in a variety of ways. For me, though, clams are best cooked simply with few ingredients. Here, then, is a basic but very tasty recipe for steamed clams.

Serves two

• 1kg/2 dozen littleneck clams
• 100ml dry white wine
• 2 tbsp parsley, chopped
• Black pepper
• 2 lemon wedges

Rinse the clams, discarding any that fail to close after handling or a gentle tap. Pour the wine into a large saucepan. Tip in the clams, add the parsley and a pinch of pepper. Cover the saucepan with a lid and put the pan over a high heat. The wine should rapidly come to a boil, filling the saucepan with steam. The clams should open in no more than 4 or 5 minutes. If the clams have not opened in that time, give the pan a shake and continue cooking for another minute or two. Spoon the clams into bowls and squeeze the juice from the lemon wedges over the clams. Serve with bread and butter.