My. Favorite. Ever.
This is a Portuguese recipe and one of my favorite dishes. If you like littleneck clams, white wine and cilantro, this recipe is for you. If you are not a cilantro person, you can always replace it with fresh parsley.
There are a couple of ways to eat and serve this dish with. As an appetizer, as a main meal with a side salad, as a seafood feast, or as Linguine Vongole. Just boile Linguine and add it to the sauce once this recipe is complete.
Tonight I was in the mood for seafood, so we went for the “feast” look and bought some steamed crab from Publix.
- 24-48 Clams
- Olive Oil
- Chopped Garlic
- 2-3 cups White Wine
- Lemon Wedges (to squeeze a couple)
I like preparing this in a wok but you can use anything that is deep enough to hold the clams.
Heat up the olive oil and add the garlic, cilantro and white wine. Let it come to a boil and that’s when you add your (washed) raw clams. Cover and cook it in medium heat until they are all open. If they don’t all open it’s ok. Do not force a clam, as it might be an indication they are not good enough to eat.
Squeeze some of the lemon juice over the already cooked clams and serve with the leftover wedges.
I like toasting thin slices of baguette to serve it on the side to soak up that amazing sauce.
Watched the video below that I created for my live Instagram stories.
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