Ameijoas à Bulhão Pato (Clams Bulhão Pato Style)

Ingredients

• 2 lbs Clams (scrubbed)
• 6 cloves Garlic (minced)
• 0.5 cup Olive Oil
• 0.5 cup White Wine (dry)
• 0.5 cup Cilantro (chopped)
• 2 tablespoons Lemon Juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Place a large pot or skillet over medium heat (350°F / 175°C). Add the 0.5 cup Olive Oil to the pot. Once the oil is shimmering, add the 6 cloves Garlic, minced, and cook until it smells fragrant, which should take about 1 minute. Be careful not to let the garlic burn.
2. 2Add the 2 lbs Clams to the pot. Pour in the 0.5 cup White Wine. Cover the pot and let it cook for 5 to 7 minutes, or until all the clams have opened. If any clams remain closed after this time, discard them.
3. 3Remove the pot from the heat. Stir in the 0.5 cup Cilantro, chopped, and the 2 tablespoons Lemon Juice.
4. 4Season the clams with the 0.5 teaspoon Salt and the 0.25 teaspoon Black Pepper. Stir gently to combine.
5. 5Serve the Ameijoas à Bulhão Pato immediately. This dish is delicious served on its own.

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