Amêijoas à Bulhão Pato (Clams Bulhão Pato Style)

Ingredients

• about 910 g Fresh clams
• 4 cloves Garlic
• 0.25 cup Olive oil
• 0.5 cup White wine
• 0.25 cup Fresh cilantro
• 1 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1Rinse the about 910 g of fresh clams under cold running water and scrub them clean. Discard any clams that are already open and do not close when you gently tap them.
2. 2Place a large pot or skillet over medium heat (176.7°C / 175°C). Add the 0.25 cup of olive oil.
3. 3Add the 4 cloves of minced garlic to the pot and cook, stirring constantly, until it smells fragrant, which should take about 1 minute. Be careful not to let the garlic turn brown.
4. 4Pour in the 0.5 cup of white wine and bring it to a gentle simmer, which is a low boil with small bubbles.
5. 5Add the about 910 g of fresh clams to the pot. Cover the pot tightly and cook for 5-8 minutes, or until all the clams have opened. If any clams remain closed after this time, discard them.
6. 6Remove the pot from the heat. Stir in the 0.25 cup of fresh cilantro and the 1 tbsp of lemon juice.
7. 7Season the clams with the 0.5 tsp of salt and the 0.25 tsp of black pepper. Stir gently to combine.
8. 8Serve the Amêijoas à Bulhão Pato immediately.

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