Portuguese clams with garlic and coriander

For the clams with garlic, first prepare fresh live ones. Put them in cold salted water for 30 minutes to purge the sand, then rinse them under running water. Discard any with broken shells or those that do not close when tapped.

Peel and finely chop the garlic. Wash the coriander and roughly chop it, setting aside some leaves for garnish. Cut the lemon into wedges for serving.

Heat the olive oil in a wide pot over medium-high heat. Add the garlic and sauté for a minute until golden. Add the shellfish, pour in the white wine, cover with a lid and steam for 3 to 4 minutes until they open.

Discard any that stay closed. Sprinkle with chopped coriander, season with salt and pepper. Serve right away in a hot bowl with lemon wedges and fresh bread to soak up the fragrant broth.