Clams Bulhao Pato

• 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

1. Bring water, wine, and oil to a boil in a 5- to 6-quart wide pot over moderately high heat.
2. Add clams and boil, covered, 3 minutes.
3. Sprinkle garlic, cilantro, and pepper over clams and boil, covered, until clams just open wide, 4 to 6 minutes.
4. (Discard any clams that remain unopened after 9 minutes.)
5. Gently stir clams, then spoon into large shallow soup bowls along with broth.

water, white wine, extravirgin olive oil, littlenecks, garlic, fresh cilantro, black pepper, accompaniment

Taken from www.epicurious.com/recipes/food/views/clams-bulhao-pato-108154 (may not work)