Clams in Coriander with Carla Azevedo.

Scrub 2 pounds of manila clams under cold water using a brush to remove grit.

Chop 4 cloves of garlic roughly.

Chop fresh coriander (cilantro).

Heat a 12-inch skillet on high heat and add 2 tablespoons of butter and olive oil.

Add the chopped garlic to the skillet and soften it slightly.

Add the cleaned clams to the skillet.

Pour in white wine (preferably a dry white wine).

Add salt, pepper, and bay leaves to the mixture.

Cook the clams for 4 to 5 minutes until they open up.

Add the chopped coriander to the clams just before serving to keep it bright and fresh.

Serve the clams with cornbread for dipping.

Equipment Needed

Spice Level:

Allergens