Follow these steps for perfect results
boiling water
dry white wine
olive oil
preferably portuguese or spanish
small hard shelled clams
scrubbed well
garlic cloves
minced
flat leafed parsley leaves
coarsely chopped
fresh coriander
coarsely chopped
pepper
crusty bread
as an accompaniment
Combine boiling water, white wine, and olive oil in a large, wide-bottomed kettle and bring to a boil.
Add the scrubbed clams to the boiling mixture.
Cover the kettle and steam the clams over moderate heat for 5 minutes.
Sprinkle the clams with minced garlic, chopped parsley, chopped coriander, and pepper.
Cover and steam for an additional 5 to 10 minutes, or until the clams have opened.
Gently stir the clams, discarding any that have not opened.
Serve the clams in large soup plates with some of the cooking liquid.
Serve with crusty bread for dipping.
Expert advice for the best results
Soak clams in salted water for 20 minutes before cooking to remove sand.
Serve immediately for best flavor and texture.
Everything you need to know before you start
10 minutes
Not recommended, best served immediately.
Serve in large bowls or plates with plenty of broth. Garnish with extra coriander.
Serve with crusty bread.
Serve as an appetizer or light meal.
A light and refreshing Portuguese white wine.
Discover the story behind this recipe
A popular dish in Portugal, often served as a petisco (snack) or appetizer.
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