---
title: Amêijoas à Bulhão Pato (Garlic and Cilantro Clams)
servings: 4
prep time: 10 minutes
cook time: 8 minutes
source: https://mycibora.com/recipes/amejoas-bulhao-pato
---

Gather @fresh cilantro{1%bunch}.

Rinse the purged @clams{1%kg} and check them over, discarding any that are open and don't close when tapped.

Warm the @olive oil{60%ml} in a wide lidded pan over medium-low heat; add the sliced @garlic{5%clove} and cook until fragrant, not browned, about 1 minute. ~{1%minutes}

Raise the heat, add the clams and the @white wine{100%ml}, and clamp on the lid.

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

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

Stir in a fistful of chopped cilantro and a squeeze of @lemon{1}.

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