Ameijoas à Bulhão Pato (Clams Bulhão Pato Style)

Ingredients

• about 910 g Clams
• 6 cloves Garlic
• 4 tablespoons Olive oil
• 1/2 cup White wine
• 1/4 cup Cilantro
• 1 tablespoon Lemon juice
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

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

Instructions

1. 1Place the about 910 g of clams in a colander and rinse them thoroughly under cold running water to remove any sand or grit. Set aside.
2. 2Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 4 tablespoons of olive oil to the skillet. Once the oil is shimmering, add the 6 cloves of minced garlic and cook for about 1 minute, until it smells fragrant but has not browned.
3. 3Pour the 1/2 cup of white wine and 1 tablespoon of lemon juice into the skillet with the garlic and oil. Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a simmer, which is when small bubbles appear and rise to the surface.
4. 4Carefully add the rinsed about 910 g of clams to the simmering liquid in the skillet. Cover the skillet tightly with a lid and cook for 5 to 7 minutes, or until all the clams have opened. Discard any clams that remain closed after cooking.
5. 5Remove the skillet from the heat. Stir in the 1/4 cup of chopped cilantro, the 1/4 teaspoon of salt, and the 1/8 teaspoon of black pepper.
6. 6Serve the Ameijoas à Bulhão Pato immediately, spooning the flavorful sauce over the clams.

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