CLAMS BULHAO PATO

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Clams Bulhao Pato image

Yield Makes 6 first-course servings

Number Of Ingredients 8

1 1/2 cups water
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
48 small hard-shelled clams (5 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
2 large garlic cloves, coarsely chopped
1 cup coarsely chopped fresh cilantro (about 1 large bunch)
1/4 teaspoon black pepper
Accompaniment: crusty bread

Steps:

  • Bring water, wine, and oil to a boil in a 5- to 6-quart wide pot over moderately high heat. Add clams and boil, covered, 3 minutes. Sprinkle garlic, cilantro, and pepper over clams and boil, covered, until clams just open wide, 4 to 6 minutes. (Discard any clams that remain unopened after 9 minutes.)
  • Gently stir clams, then spoon into large shallow soup bowls along with broth.

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