Portuguese Clams

🧂 Ingredients

• 12 medium

  1 1/2 pounds littleneck clams
• 3 tbsp Extra-virgin olive oil
• 2 garlic cloves

  very thinly sliced
• 2 fresh bay leaves

  notches cut every 1/2 inch
• 1/2 cup dry white vinho Verde
• 2 sprigs plus 1/2 cup chopped fresh cilantro leaves
• Crusty bread

  for serving

Instructions

• 1 Heat a saucepan over medium-low heat.
• 2 Coat the bottom with oil and add the garlic and bay leaf.
• 3 Cook, stirring until very aromatic, about 4 minutes.
• 4 Toss in the clams and stir to coat in the mixture and get a sizzle going on
  them.
• 5 Add the vinho Verde and cilantro sprigs.
• 6 Cover, raise the heat to medium-high, and cook, shaking the saucepan frequently,
  until the clams start to open about 5 to 8 minutes.
• 7 The liquid should be boiling vigorously. Pull out the clams that open first and
  put them in a dish.
• 8 Cover the saucepan again and continue cooking and pulling until all the clams
  open. After 5 minutes, any clams that don't open are dead; throw them out.
• 9 Discard the bay leaf and cilantro sprigs.
• 10 Strain the sauce into a large bowl.
• 11 Swirl in 1 tbsp olive oil then fold in the clams and cilantro.
• 12 Serve immediately with plenty of crusty bread.

Nutrition Info