"These are my favourite clams from Portugal" Chef Elizabeth Haigh

white wine

🥗Healthier: sparkling water

💰Cheaper: chicken broth

Sparkling water maintains some acidity without alcohol.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often less expensive and easier to find.

Soak clams in cold water with sea salt for about 10 to 20 minutes to purge sand and grit.

Check the clams after soaking; discard the water but keep the clams.

Finely slice a couple of cloves of garlic and rip the bay leaf into smaller pieces.

Heat a wide pan and add a couple of tablespoons of extra virgin olive oil.

Add the sliced garlic and bay leaf to the pan and gently sauté until the garlic is about to color.

Add the clams to the pan, laying them flat, and pour in the veno verde.

Cover the pan to let the clams steam open for a few minutes, stirring occasionally to help them open.

Roughly chop the coriander, including the stalks.

Once the clams have opened, add the chopped coriander to the pan and mix well.

Reduce the cooking liquor slightly to intensify the flavor.

Taste the dish before adding salt, as clams are naturally salty.

Scoop the clams into a bowl and pour the cooking liquor over them.

Serve hot with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens