Ameijoas à Bulhão Pato (Clams Bulhão Pato Style)

Ingredients

• 2 lbs Fresh clams
• 6 cloves Garlic
• 4 tbsp Olive oil
• 0.5 cup White wine
• 0.25 cup Fresh cilantro
• 2 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Rinse the clams thoroughly under cold water. Discard any clams that are open and do not close when tapped.
2. 2Mince the garlic and chop the cilantro.
3. 3Heat olive oil in a large pot or skillet over medium heat. Add the garlic and sauté for 1 minute, or until fragrant.
4. 4Add the clams and white wine. Cover the pot and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
5. 5Stir in the cilantro, lemon juice, salt, and pepper.
6. 6Serve immediately with crusty gluten-free bread (optional) for dipping in the sauce.

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