Half-fill a large saucepan with water and bring to the boil. Add the clams, cover and cook for 6 to 8 minutes, or until the shells open (discard any clams that do not open). Drain and reserve about 125 ml (4 fl oz) (1/2 cup) of the liquid. Set the clams aside, discard the shells and keep hot.

Coat the fish steaks in the seasoned flour, shaking off any excess. Heat the oil in a large, deep frying-pan. Add the garlic and fry for 1 minute, stirring constantly. Add the fish steaks and fry until they are evenly browned. Add the parsley, wine and reserved clam liquid and bring to the boil. Reduce the heat to low and cover the pan. Simmer for 10 minutes, or until the flesh flakes easily.

Stir in the peas, asparagus tips and reserved clams. Simmer for a further 3 minutes, or until they are heated through.

Transfer the mixture to a warmed serving dish, arranging the vegetables, clams and sauce decoratively over and around the fish. Garnish each fish steak with a hard-boiled egg half and serve at once.