How to Make Ameijoas à Bulhão Pato

Lemon, garlic, cilantro

Add water to the bowl. Very dirty.

Keep some water in the bowl and add salt to it

After a good amount of time, (maybe thirty minutes) they will start to sneak peek

Rinse them one more time so you get the sand out.

Shiny

Wash, dry and pick the cilantro leaves

Rough chop

Half lemon is enough

Do the little boats thing

Peel the garlic

Slice

Add some olive oil to the pan. Use a pan/pot that has a lid

When the garlic starts dancing

And then the clams

Cover

Take the lid off. Depending on the clams it shouldn't take more than one minute or two. They should look shiny. Feel free to take out one by one as soon as they open

Lemon juice and white wine if you have any.

Check for seasoning

Pour everything into a bowl. Or you can always take just the clams and reduce the sauce a little bit.

Have yourself a feast

Make sure you soak the bread. Double dip maybe.

If you still have some juice and no bread just drink it.

You can also use little neck clams, just be aware that they take longer to cook and you want to take them out of the pan as they open. (one by one)