Soak the clams in cold water for about 20 minutes. This will release any sand trapped in their shells. Rinse well under cold running water and discard any that are open, broken , or dont close firmly when tapped.
Put the oil in a large frying pan and add the garlic and chillies. Place over a high heat and fry until light golden. Add the parsley and flour then season before stirring together for about a minute.
Add the wine to the pan and stir quickly so that the wine and the flour are well combined. Tip in the clams, saute a couple of times then cover with a lid for 2 minutes.
After 2 minutes remove the lid and saute a couple more times, by which time all the clams should have opened. If not, cover and cook for a minute more. Discard any clams that dont open.
Serve with plenty of fresh bread to mop up the sauce,