Ameijoas à Bulhão Pato (Clams Bulhão Pato Style)

Ingredients

• about 450 g Clams
• 4 cloves Garlic
• 1/4 cup Olive Oil
• 1/4 cup Cilantro
• 1/4 cup White Wine
• 1 tbsp Lemon Juice
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the about 450 g of clams thoroughly under cold running water. Discard any clams that are open and do not close when tapped.
2. 2Peel and mince the 4 cloves of garlic. Finely chop the 1/4 cup of cilantro.
3. 3Heat the 1/4 cup of olive oil in a 30.48 cm skillet over medium heat, which is 177°C.
4. 4Add the minced garlic to the hot olive oil and sauté for 1 minute, until it smells fragrant but has not browned.
5. 5Add the rinsed clams, 1/4 cup of white wine, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet.
6. 6Cover the skillet and cook for 5 to 7 minutes, or until all the clams have opened. Discard any clams that remain closed.
7. 7Remove the skillet from the heat. Stir in the chopped 1/4 cup of cilantro and serve immediately.

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