Cut new potatoes into bite-sized pieces and soak in water to remove excess starch. Peel the lower half of the asparagus and slice diagonally into quarters. Mince the garlic after removing its core.

Place the potatoes in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 6–7 minutes. Drain the water afterward.

Heat olive oil and garlic in a frying pan over low heat until fragrant. Add clams and stir-fry over medium heat until coated with oil.

Add the potatoes and asparagus to the pan, stir to combine, then pour in white wine. Cover with a lid and steam over medium-low heat for about 3 minutes until the clams open. Season with salt to taste.