In a large bowl, wash the clams in lots of water until water starts to run clear (about 4-5 washings). This gets rid of the grit and dirt which can ruin the dish. Soak in water for 30 min for more grit to come out of the clams. Use your hands to lift the clams out of the water into a clean bowl (dumpling the clams into a strainer will dump the dirt right back on top of them).

Slice the baguette on a bias. Toast them in a hot pan with olive oil until golden and toasty. While hot, rub a cut head of garlic on the toast.

Peel and thinly slice 8-9 cloves of garlic. Cut the onion in half, peel and then chop into a small dice. Cut the fennel in a similar way removing the tough outers.

In a large pan on medium heat, add olive oil along with the onions and fennel. Season lightly with salt (the clams have a lot of natural salt in them) and sweat for a few minutes. You want them to cook without getting too much color.

Add the garlic and chili flakes and sizzle for about 30 seconds until aromatic (you don’t want the garlic to get any color - it will be bitter).

Pour in the white wine and clams. Cover for 2-4 min giving the pan a shake everyone once and awhile. The clams are done once they have opened. Discard any clams that are not opening. .

Finish the clams with chopped parsley, lemon juice and zest. Taste and adjust for salt. Serve with the garlic toasts.