1. Peel the garlic and place in the bowl fitted with the ultrablade knife. Chop for 10 seconds in Turbo mode. Scrape down the sides of the bowl.
2. Replace the ultrablade knife with the mixer and add olive oil. Cook at speed 3 at 210°F for 2 minutes.
3. Remove blade. Add clams and white wine. Relaunch at 210°F for 7 minutes or until clams are open.
4. Pour clams and liquid into a serving bowl and add lemon juice and parsley. Season with pepper and mix well. Serve with a fresh baguette or crackers.