Amêijoas à Bulhão Pato

Method

1. Scrub the clams under cold running water and discard any whose shells are cracked or remain open after a firm tap.
2. Slice the garlic cloves into thin slivers and warm them gently in the olive oil over low heat for 2 minutes until fragrant but not coloured.
3. Raise the heat to high, add the clams in a single layer, then pour in the white wine and cover the pan immediately to trap the steam.
4. Cook for 4 to 5 minutes, shaking the pan every minute, until the clams have opened up and released their briny liquor into the pan.
5. Discard any clams that have not opened, then squeeze the lemon juice over the top and scatter the coarsely chopped coriander across the dish.
6. Serve directly from the pan into deep bowls, spooning the cooking liquor over the clams as you go.