Clams Bulhao Pato Steamed Clams With Coriander And Garlic Recipe

Ingredients

1 1/2 cups boiling water

1/2 cup dry white wine

6 tablespoons olive oil (preferably Portuguese or Spanish)

72 small (1-2 inch) hard shelled clams, scrubbed well

2 garlic cloves, minced

1/4 cup coarsely chopped flat-leafed parsley leaves

3/4 cup coarsely chopped fresh coriander

1/4 teaspoon pepper

crusty bread as a an accompaninment.

Preparation

In a heavy large, wide bottomed kettle combine the boiling water, then the wine, and the oil and bring the mixture to a boil. Add the clams and steam them, covered, over moderate heat for 5 minutes. Sprinkle the clams with the garlic, the parsley, the coriander, and the pepper and steam them, covered for 5-10 minutes more, or until they have opened. Stir the clams gently, discard any unopened ones, and serve them in large soup plates with some of the liquid.