Clams Bulhao Pato (Steamed Clams With Coriander And Garlic)

• 1 1/2 cups boiling water
• 1/2 cup dry white wine
• 6 tablespoons olive oil (preferably Portuguese or Spanish)
• 72 small (1-2 inch) hard shelled clams, scrubbed well
• 2 garlic cloves, minced
• 1/4 cup coarsely chopped flat-leafed parsley leaves
• 3/4 cup coarsely chopped fresh coriander
• 1/4 teaspoon pepper
• crusty bread as a an accompaninment.

1. In a heavy large, wide bottomed kettle combine the boiling water, then the wine, and the oil and bring the mixture to a boil. Add the clams and steam them, covered, over moderate heat for 5 minutes. Sprinkle the clams with the garlic, the parsley, the coriander, and the pepper and steam them, covered for 5-10 minutes more, or until they have opened. Stir the clams gently, discard any unopened ones, and serve them in large soup plates with some of the liquid.

boiling water, white wine, olive oil, well, garlic, flatleafed parsley, fresh coriander, pepper, crusty bread

Taken from www.epicurious.com/recipes/member/views/clams-bulhao-pato-steamed-clams-with-coriander-and-garlic-50003050 (may not work)