Portuguese steamed clams with Coriander
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Ingredients
1kg clams
3 tbsp extra virgin olive oil
6 garlic cloves, roughly chopped
2 tbsp dry white wine
squeeze of freshly-squeezed lemon juice
freshly-ground black pepper
A handful of coriander, chopped
Method
Wash the clams in several changes of cold water, discard any with damaged or broken shells.
Heat the extra virgin olive oil in a wide sauté pan, add the garlic and cook for 4-5 minutes on a medium heat. Add the white wine and a generous squeeze of lemon juice, bring to the boil for 2-3 minutes and freshly-ground pepper.
Add the roughly chopped coriander and clams. Cover and allow to steam for 4-5 minutes or until the clams pop open. Turn into a serving dish, scatter with a little more coriander. Serve with good crusty bread to mop up the juices.
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