Portuguese Garlic Clams with Cilantro and Lemon

What you need

• 1 kg (2 1/4 lb) fresh clams, small, scrubbed
• 2 tbsp coarse salt, for the soaking water
• 80 ml (1/3 cup) olive oil
• 6 cloves garlic, lightly crushed
• 1 bunch cilantro, leaves and tender stems, chopped
• 1 lemon, juiced
• white pepper, to taste
• salt, a small pinch, to taste
• crusty bread, to serve

Method

Restated from the original video

1. 1

   Dissolve the coarse salt in 1 l (1 qt) of cold water in a large bowl. Add the clams and soak for 1 h so they spit out their sand.

2. 2

   Lift the clams out by hand, leaving the sand at the bottom of the bowl. Rinse and drain them. Discard any that are cracked or stay open when tapped.

3. 3

   Heat the olive oil in a wide pot over medium heat. Add the garlic and cook until fragrant but not browned, 1-2 min.

4. 4

   Add the clams and stir to coat them in the oil. Cover and raise the heat to medium-high.

5. 5

   When the shells start to open, 3-4 min, stir in half of the cilantro and season with white pepper and a little salt.

6. 6

   Cover again and cook, shaking the pot now and then, until all the clams are open, 2-3 min. Discard any that stay shut.

7. 7

   Stir in the remaining cilantro and the lemon juice.

8. 8

   Serve straight from the pot with bread for the juices.

Imported from colherdepau.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.