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Clean the clams: place them in a large bowl, cover with cold water and 1 tablespoon kosher salt, and let them soak for 1 hour, changing the water once or twice. Drain and rinse well.
Thinly slice the garlic cloves, chop the parsley, and thinly slice the chili pepper if using.
Heat the olive oil in a large skillet over medium heat.
Add the sliced garlic and chili, and sauté gently until the garlic just starts to turn golden, about 1–2 minutes. Be careful not to burn it.
Increase the heat to medium-high, add the drained clams, and stir for about 1 minute.
Pour in the dry white wine, cover the skillet with a lid, and steam for 2–3 minutes, until the clams open.
Remove from heat and discard any clams that haven’t opened.
Sprinkle with chopped parsley and season with additional salt to taste if needed.
Serve immediately, with crusty bread for dipping into the garlic-infused sauce.