Amêijoas à Bulhão Pato (Clams Bulhão Pato Style)

Ingredients

• about 450 g Fresh clams
• 4 cloves Garlic, minced
• 3 tbsp Olive oil
• 1/2 cup White wine
• 1/4 cup Cilantro, chopped
• 1 tbsp Lemon juice
• 1/4 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. 1Place the about 450 g fresh clams in a colander and rinse them thoroughly under cold running water to remove any sand or grit.
2. 2Place a large pot or skillet over medium heat (162.8°C / 160°C) and add the 3 tbsp olive oil.
3. 3Once the olive oil is shimmering, add the 4 cloves minced garlic and cook for 1 minute, until it smells fragrant but has not browned.
4. 4Add the about 450 g fresh clams and the 1/2 cup white wine to the pot. Cover the pot tightly and cook for 5 to 7 minutes, or until you see the clams have opened.
5. 5Carefully discard any clams that did not open after cooking.
6. 6Stir in the 1/4 cup chopped cilantro and the 1 tbsp lemon juice.
7. 7Season the clams with the 1/4 tsp salt and 1/4 tsp black pepper.
8. 8Serve the Amêijoas à Bulhão Pato immediately.

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