Portuguese traditional clams (ameijoas a bulhao pato)

Ingredients

• 1kg of clams
• 1lt of white wine (cooking wine)
• 1 large onion
• 6 garlic cloves
• Olive oil extra virgin
• Cooking salt q.b.
• Black pepper q.b.
• Coriander q.b.

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Preparation

• Start by rinsing all the clams with tap water. This is an important step because often you buy clams that still have some sand or some other elements. So, it is important to rinse it for a while and even leave them soaking in water for an hour or so.
• Then, start chopping the garlic and onion. Add it all to a large pan with some olive oil and let it fry until the garlic and onion have a slight golden colour.
• Add the clams to the large pan with the garlic and onion. Then, start pouring some of thw white wine into the pan. Add the salt, black pepper and let it all cook for a while in low fire.
• Every now and then, check the pan and if you feel its important, keep adding some more white wine and a little bit of olive oil. This is a slow recipe because the cooking needs to be done in low fire.
  
• Let it cook for some 20-30 minutes at least. At the end, add the coriander and let it cook for an additional 5 minutes.
• It is then ready to be served.

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