Bulhão Pato-Style Clams

Preparation

1. Slice 6 garlic cloves and sauté them in a large frying pan with a drizzle of olive oil. Finely chop half of the coriander and add it to the garlic.

2. Next, pour in 1 glass of white wine and let it cook for a bit until the alcohol evaporates. Season with salt and pepper, then add the well-washed clams.

3. Finely chop the remaining coriander and add it to the pan once the clams have opened.

4. Stir again, wait 1 to 2 minutes, and finish with a squeeze of lemon juice.

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