The preparation typically involves garlic, parsley, olive oil, and occasionally white wine.

Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has been added.

The live clams open during cooking, releasing a liquid that serves as the primary flavoring agent.

[citation needed] Italian-American recipes sometimes use cream in this dish, but in its area of origin this would be considered most unorthodox.

[4] In the United States, cheese is sometimes added to the dish, although Italians claim that it overpowers the simple flavors of the clams and of good quality olive oil.