Appetizer

Amêijoas à Bulhão Pato

A dish that quickly steams clams with olive oil, garlic, white wine, cilantro, and fresh lemon juice.

What you’ll need

• clams: 1400 g
• white wine: 180 ml
• olive oil: 60 ml
• garlic: 20 g
• cilantro: 35 g
• lemon juice: 40 ml
• cold purging water: 1000 ml
• coarse sea salt: 30 g
• black pepper: 2 g

How to make it

1. Discard cracked shells and any open clam that does not close when tapped. Dissolve the sea salt in the cold water and purge the clams in the refrigerator for 30 minutes.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.