Clams in White Wine (Amêijoas à Bulhão Pato)
If you have sandy clams, place them in a large basin of salted water to cover and leave for about 2 hours, stirring around occasionally, so they will expel their sand. Drain and discard any open or broken clams before cooking. Serve with warm crusty bread to soak up the delicious juices.
- 1/3 cup olive oil
- 5 garlic cloves
- Pinch of red pepper flakes (optional)
- 1 Tbs. fine dried bread crumbs, toasted
- 3 lb. small clams, preferably Manila,
- 1/2 cup dry white wine
- 1 cup water
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
Transfer the clams and pan juices to warmed soup bowls, dividing evenly. Sprinkle with the parsley and cilantro and serve immediately. Serves 4 to 6.