|Amêijoas Bulho Pato
The Moors Restaurant
71/2 lbs. steamer clams, scrubbed clean of sand
11/2 cups boiling water
1/2 cup dry white wine (preferably vinho verde)
6 tbsp. olive oil
3 cloves garlic, peeled and minced
1 cup chopped fresh cilantro
1/4 tsp. fresh ground black pepper
Combine the water, wine and olive oil in a large kettle. Bring to a boil. Put in the clams and cover; steam 4 to 5 minutes. Remove the cover and sprinkle with garlic, cilantro and pepper. Steam 6 to 8 minutes more, or until the clams are open. Discard any clams that do not open!
Serve in a deep soup plate covered with the broth. Serve with chunks of Portuguese bread.
Serves 6 to 8.