Clams Bulhão Pato style

Ingredients

• 1 kg live purged clams
• 5 garlic cloves
• 50 ml olive oil
• 1 small bunch coriander
• 1 lemon
• 100 ml white wine (optional)
• Black pepper to taste

Step-by-step method

1. Keep the clams refrigerated and check they are suitable to eat; discard cracked shells and live clams that fail to close when tapped.
2. Warm olive oil in a wide pan and lightly soften sliced garlic without browning.
3. Pour in wine if using and briefly simmer. Add the clams and cover the pan.
4. Cook over strong heat until shells open; shake the pan and discard any clams that remain shut.
5. Sprinkle with chopped coriander, add lemon juice and serve straight away with bread.