Amêijoas à Bulhão Pato

Method

1. 1

   Warm garlic in olive oil until fragrant, never brown.

2. 2

   Clams in, wine in, lid on: 4–6 minutes until they open.

   💡 Unopened clams after cooking are declined invitations — discard, don't pry.

3. 3

   Off heat: cilantro storm and lemon. Bread goes in the broth until the pan reflects light.