Amêijoas à Bulhão Pato (Garlic and Cilantro Clams)

Method

1. 1

   Rinse the purged clams and check them over, discarding any that are open and don't close when tapped.

2. 2

   Warm the olive oil in a wide lidded pan over medium-low heat; add the sliced garlic and cook until fragrant, not browned, about 1 minute.

   💡 Garlic burns fast in a wide pan — watch it, don't wander off.

3. 3

   Raise the heat, add the clams and the white wine, and clamp on the lid.

4. 4

   Cook 4–6 minutes, shaking the pan once or twice, until the shells gape open.

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

5. 5

   Take the pan off the heat and discard any clams that stayed shut.

6. 6

   Stir in a fistful of chopped cilantro and a squeeze of lemon.

7. 7

   Ladle into bowls with plenty of the garlicky broth, and eat immediately while the clams are hot and the broth is loud with garlic.