Clams Bulhao Pato (Steamed Clams With Coriander And Garlic)

• 1 1/2 cups boiling water
• 1/2 cup dry white wine
• 6 tablespoons oilive oil (preferably portuguese or spanish)
• 72 small ( 1 to 2 inch) hard shelled calms, scrubbed well
• 2 garlic cloves minced
• 1/4 cup coarsely chopped flat leafed parsley leaves
• 1/4 cup coarsely chopped fresh coriander
• 1/4 teaspoon pepper
• crusty bread as an accompaniment

1. In a heavy large wide bottomed kettle combine the boiling water the wine and the oil and bring the mixture to a boil. Add the calms 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 to 10 minutes 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 and the bread.

boiling water, white wine, oilive oil, well, garlic, flat leafed parsley, fresh coriander, pepper, crusty bread

Taken from www.epicurious.com/recipes/member/views/clams-bulhao-pato-steamed-clams-with-coriander-and-garlic-50161645 (may not work)