Instructions

The most difficult and time consuming part of creating this dish is cleaning your fresh clams. Clean the clams thoroughly to remove any sand and grit, then soak your clams in salt water as you prepare the rest of your ingredients.

Heat a large dutch oven or wok over medium heat on the stove then add the olive oil and chopped garlic, stirring frequently for approximately 5 minutes, or until the garlic beings to brown. Drain and rinse your clams then and them to the garlic and shake the pan occasionally until all of the clams open. Once the clams are fully cooked add the cilantro, wine, lemon juice + zest and salt and stir gently until well combined. Serve hot with a loaf of crusty bread (if you can handle a little gluten) and a cold glass of your remaining vinho verde. No need for cutlery when it comes to this dish; serve the clams family style and simply use the shells and bread to scoop out all of the leftover sauce.