2 tbs olive oil
2 Lbs clams
6 thinly sliced cloves of garlic
1 cup of minced cilantro
1 baguette or loaf or rustic bread for dipping
1 ground dried red pepper (optional)
See article on storing live shellfish
In a pan large enough to just accommodate the clams and one with a with a tight lid fry up the garlic in the olive oil with moderate heat (if using red pepper add here).
When garlic turns opaque add the clams, cilantro and tighten lid. Cook until all clams open 7-10 minutes.
If any clams fail to open discard.
Serve immediately with toothpicks and bread.
The Portuguese make this dish with a special pot called a Cataplana (see photo) which can be lowered right into an outdoor fire or set on a gas burner.
You can add sliced chorizo but be quite sparing 2-4 slices as the flavor, while complementing the dish, can also take over.
