Amêijoas à Bulhão Pato

Step 1

Place the clams in a large bowl of cold water and let them sit for 5 minutes so they expel any sand, then drain and rinse each clam under cold running water, scrubbing the shell with your fingers to remove any grit.

Step 2

Slice each garlic clove very thinly — about the thickness of a coin — using a sharp knife and cutting lengthwise down the clove.

Step 3

Heat the olive oil in a large pot or deep skillet over medium heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.

Step 4

Add the sliced garlic to the hot oil and stir continuously for 30 seconds until it becomes very fragrant but does not turn brown.

Step 5

Pour in the white wine and let it bubble gently for 30 seconds, then add the cleaned clams and stir to coat them in the garlic oil.

Step 6

Cover the pot with a lid and increase the heat to medium-high, then wait until you see steam escaping from under the lid and hear the liquid bubbling underneath, about 2 minutes.

Step 7

Without removing the lid, set a timer for 6 minutes — the clams will steam inside and open as they cook.

Step 8

Carefully remove the lid (hot steam will escape) and use a slotted spoon to transfer any open clams to a bowl — discard any that remain shut.

Step 9

Pour the remaining liquid from the pot over the clams, then sprinkle the chopped cilantro, salt, and black pepper on top.