Amêijoas à portuguesa

Ingredientes

• 8 littleneck clams
• 1 tsp salt (for cleaning clams)
• 1 clove garlic
• 1/2 tbsp olive oil (approx)
• 1 bay leaf
• 1/4 cup vinho verde wine (Portuguese white wine, or other light white wine)
• 1 tbsp cilantro (coriander, approximately)
• 1 tbsp lemon juice (approximatley)

Modo de preparo

1. 1

   Place the clams in a bowl and add cold water so that the clams are covered. Add the salt, mix it in, then leave the clams to purge any sand and grit. Leave them around 10 - 15 minutes, then remove and discard the water. Rinse off clams and drain.

2. 2

   Meanwhile, finely slice the garlic. When clams are ready, warm the oil in a wide pan big enough to allow the clams to be in a single layer and expand as they open. Add the garlic, and cook a minute to soften but take care it doesn't burn. Add the clams, bay leaf and wine then, cover with a lid and allow the clams to steam. They should only take a few minutes to open up. Give the pan a little shiggle if you need to let the clams have more space to open.

3. 3

   Once all of the clams have opened, remove them with a slotted spoon to a serving bowl. Pour over the cooking liquid, including the garlic but discarding the bay leaf. Top with the cilantro/coriander and a good squeeze of lemon juice then serve immediately.