Amêijoas à Bulhão Pato — Littleneck Clams in Garlic-Cilantro Broth

Ingredients

• 2 lb Littleneck Clams, scrubbed
• 5 cloves garlic, thinly sliced
• ¼ cup olive oil
• ¾ cup dry white wine (vinho verde if you can)
• 1 big handful cilantro, chopped, stems and all
• 1 lemon, in wedges
• Crusty bread, for the broth
• Black pepper

Method

1. Soak the Littleneck Clams in cold salted water 20 minutes to purge any grit; discard any that stay open when tapped.
2. Warm the olive oil and garlic together in a wide pan over medium until the garlic turns pale gold and fragrant — don't let it brown or the broth goes bitter.
3. Add the Littleneck Clams and wine, cover, and steam 4–6 minutes, shaking the pan once, until the shells swing open. Discard any that refuse.
4. Off the heat, shower in the cilantro and a grind of pepper, and swirl the pan so the broth comes together.
5. Bring the whole pan to the table with lemon wedges and more bread than seems reasonable.