Once you have purchased your clams place them is a large bowl of cold water to “purge” them for 30mins, if necessary change the water and repeat for a further 15 mins if they are very sandy
Roughly chop the coriander and set aside
Drain off the water and place the clams on a large perforated tray, spoon over a few small mounds of chill jam around the clams
Place the solid tray underneath the clams and place into a
pre-heated oven steam setting 100 degrees for 4-5 mins until the clams have opened
Remove the solid tray from the oven and spoon out the remaining chilli jam and mix through with the cooking liquid, sprinkle over the coriander and mix
Pour the clams into the chilli and coriander and mix again, pour the entire contents of the tray into a serving bowl and serve with some crusty bread for dipping into the cooking liquid