Clams Bulhao Pato Recipe
- 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
- 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.
