Put the clams in a bowl of salted water for 3 hours before cooking them. It will be enough to get rid of all the sand. If you bought them at the supermarket most of the sand should already been cleaned up.
After you left them for 3 hours in salted water you rinse them well.
Cut the garlic cloves in thin slices and cut the cilantro gross.
Heath up the olive oil in a large pot. It’s important that the clams will have enough space to open up in the pot when cooking them.
Add the garlic to the pot and fry them but not too much, they need to stay white. Add the cilantro and mix it up.
After 2 minutes add the wine to the pot and keep stirring till it cooks.
Add the clams to the pot and flavor with pepper and salt. Mix it all up.
Cover the pot with a lid and let it cook on medium heath until the clams opened up. When the clams opened up, turn up the heath and take off the lid. Let it cook until te juices decreased till 1/3.
Once all the clams opened up, shovel the clams from the pot into a plate, meanwhile keep the sauce boiling for 2 minutes.
Pour the sauce over the clams and sprinkle with some lemon and serve with fresh bread!