Ameijoas à Bulhão Pato (Clams Bulhão Pato Style)

Instructions

1. 1Rinse the about 910 g of fresh clams thoroughly under cold running water to remove any sand or grit, then set them aside.
2. 2Place a large pot or a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 1/4 cup of olive oil.
3. 3Once the olive oil is shimmering, add the 4 cloves of minced garlic and cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant but not browned. This is when the kitchen will smell wonderful.
4. 4Carefully pour in the 1/2 cup of white wine and bring it to a gentle simmer. Let it bubble for about 30 seconds.
5. 5Add the rinsed about 910 g of fresh clams to the pot. Cover the pot tightly and cook for 5 to 7 minutes. The clams are ready when their shells have opened wide. If any clams remain tightly shut after 7 minutes, discard them.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of chopped fresh cilantro and the 1 tablespoon of lemon juice. The heat from the clams will wilt the cilantro slightly.
7. 7Add the 1/4 teaspoon of salt and the 1/8 teaspoon of black pepper to the pot. Stir everything together gently to distribute the seasonings evenly.
8. 8Serve the Ameijoas à Bulhão Pato immediately while they are hot and the broth is steaming.

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