Amêijoas à Bulhão Pato (Portuguese Garlic Clams)

• 300 g Crusty white bread, preferably day-old
• 4 cloves Garlic
• 20 g Fresh coriander
• 1 medium Lemon
• 1 kg Clams, fresh, shells closed
• 3 tbsp Extra virgin olive oil
• 150 ml Dry White Wine
• 30 g Unsalted butter, cold
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Slice the crusty white bread and set aside for serving. Thinly slice the garlic, finely chop the fresh coriander, and juice the lemon.
2. Rinse the clams well under cold running water, scrubbing the shells if needed. Discard any with cracked shells or any that stay open when tapped.
3. Heat the extra virgin olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant but not coloured.
4. Add the clams and pour in the dry white wine. Cover and cook for 3 to 5 minutes, shaking the pan once or twice, until the clams open.
5. Remove the lid and discard any clams that have not opened. Stir in the lemon juice, most of the fresh coriander, the fine sea salt and black pepper, then take the pan off the heat.
6. Add the unsalted butter and swirl the pan until it melts into a glossy sauce. Serve immediately with the crusty white bread, scattering over the remaining fresh coriander.

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