Amêijoas à Bulhão Pato | Portuguese Garlic and Cilantro Clams

Lift the clams out of the soaking water by hand and place them in a strainer; do not pour off the water, or the sand will mix back in. Discard any with broken shells and any that remain open after a light tap. Rinse the rest under cold running water, rubbing the shells together.

Heat the olive oil over medium heat in a wide, covered pan large enough to hold the clams in a single layer. Add the thinly sliced garlic and cook for 1–2 minutes, stirring, until the edges just begin to turn golden; browned garlic will taste bitter.

Raise the heat, add the clams, cover the pan, and cook for 4–6 minutes, shaking the pan 2 or 3 times. They are ready when the shells open; discard any that are still closed at the 6-minute mark.

Turn off the heat and add the chopped cilantro, lemon juice, and black pepper. Shake the pan to combine the clam liquid with the olive oil. Taste the sauce before adding salt; the clam liquid is usually salty enough.

Transfer the clams and sauce to a deep dish and serve immediately with sliced bread.