THE GARLIC-SILK CLAMS

(Our Play on Ameijoas à Bulhão Pato)

THE GARLIC-SILK CLAMS

Ingredients: 1kg Fresh Clams (cleaned), 8 cloves Garlic (finely sliced), 60ml Extra virgin olive oil, 1 tsp Black pepper, 1 tsp Salt, 100ml Dry White Wine, 1 Lemon (juiced), Massive handful of fresh Coriander...

Ingredients

  • 1kg Fresh Clams (cleaned)
  • 8 cloves Garlic (finely sliced)
  • 60ml Extra virgin olive oil
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml Dry White Wine
  • 1 Lemon (juiced)
  • Massive handful of fresh Coriander

Cooking Method

  1. The Architect Heat oil in a wide pot; sauté garlic until it turns a pale biscuit gold—do not brown.
  2. The Bloom Add pepper with a 30ml splash of wine; the sudden steam will release the allicin perfume.
  3. The Swell Pour in the remaining wine; bring to a rolling boil for 1 minute.
  4. The Marriage Add clams; cover tightly and shake for 5 minutes until all have opened.
  5. The Final Flourish Stir in the coriander and lemon juice; serve immediately with raw bread for mopping.

Cuisine: Portuguese

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