Amêijoas à Bulhão Pato

Step by stepInstructions

1. Soak the clams in cold salted water for 20 minutes, then rinse and drain well.
2. Heat the olive oil in a wide pot over medium heat and cook the garlic until just golden, about 1 minute.
3. Add the clams and wine, cover, and cook until the shells open, 5-7 minutes, shaking the pan once or twice.
4. Remove from the heat, stir in the cilantro and season with salt and pepper flakes.
5. Serve immediately in the pot with lemon wedges and plenty of bread for the juices.