Portuguese Clams

• 2 lbs cherrystone clams
• 14 12 ounces diced tomatoes (garlic and onion)
• 1 large onion
• 3 garlic cloves
• 1 bunch cilantro
• 1 dash sea salt
• 3 ounces white wine
• 2 tablespoons olive oil

1. Chop garlic and onion and saute in olive oil until soft and then add tomatoes.
2. Simmer covered for 5 minutes.
3. Add cilantro (saving some leaves for garnish), white wine and sea salt.
4. After a minute add clams and cover tightly.
5. Clams will open in approximately 4 minutes and will be ready to garnish with cilantro and eat!

cherrystone clams, tomatoes, onion, garlic, cilantro, salt, white wine, olive oil

Taken from www.food.com/recipe/portuguese-clams-440952 (may not work)