Follow these steps for perfect results
Littleneck clams
live, in the shell
sea salt
olive oil
lemon
cilantro
chopped
black pepper
freshly ground
lemon
quartered
garlic
sliced thin
butter
a stick of
Scrub the clams under cold running water, discarding any that do not close when tapped.
Soak the clams in cold, salted water for 3 hours to remove sand.
Rinse and dry the clams thoroughly.
Heat olive oil and butter in a large saucepan over medium heat.
Sauté the garlic for about 30 seconds, being careful not to burn it.
Add the clams to the pan, cover, and cook for 4-7 minutes, shaking the pan occasionally, until the clams open.
Pour lemon juice over the clams and stir to mix with the sauce.
Sprinkle with cilantro and black pepper, if desired, and stir again.
Immediately pour the clams and sauce into a serving bowl.
For any clams that have not opened, return them to the pot on low heat, covered, for a few more minutes. Discard any that do not open.
Serve with bread to enjoy the sauce.
Expert advice for the best results
Ensure clams are fresh and alive before cooking.
Do not overcook the clams to prevent them from becoming rubbery.
Serve immediately for the best flavor and texture.
Everything you need to know before you start
15 minutes
Clams can be soaked ahead of time.
Garnish with fresh cilantro and lemon wedges.
Serve with crusty bread to soak up the sauce.
Pair with a simple salad.
Complements the seafood flavors
Discover the story behind this recipe
Popular seafood dish in Portuguese cuisine.
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