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One thing that Portuguese cuisine does better than the rest, is seafood, especially cooked clams. This is a delicious recipe for one of the most popular Portuguese Clams in Garlic sauce dishes.It is very easy to make with simple ingredients in classic Portuguese style, you just need to go out and get some clams "Ameijoas" to cook.
1 and a half lbs live clams in the shell
1 teaspoon sea salt
3 tablespoons olive oil
Some white wine
Juice of 1/2 a lemon
1 tablespoon cilantro, chopped
Freshly ground black pepper
1 lemon, quartered
4 garlic cloves, sliced thin
1/2 a stick of butter
1) Place the clams in room temperature salt water and let stand for at least 2 hours. Change water in-between. They will expel sand that has accumulated.
2) Heat a large saucepan over a high flame. When the pan is hot, reduce the heat to medium and add the olive oil and butter. When the butter is melted, add the garlic and sauté for about 30 seconds. Do not let it burn.
5) Add the clams to the pan, add white wine to your liking and cover. Cook for 4 to 7 minutes, occasionally shaking the pan or stirring them with a spoon. The exact time will depend on the size of the pan, the volume of heat and the number of clams. You’ll hear the clams rattle and gently pop when the shells open. Don’t overcook them, or the clams won’t come out right.
6) As soon as most of the clams are open, pour the lemon juice over them and stir so that it mixes with the juices in the bottom of the pan. Sprinkle the cilantro and black pepper, if desired, over the clams and stir again.
7) Immediately pour the clams and sauce into a serving bowl. (If there are any that have not opened, return them to the pot. Turn the heat to the lowest setting and cover—they may open in a few more minutes. If they don’t, throw them away.
8) Serve with some toasted and buttered bread to enjoy the delicious clam sauce and enjoy!