Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Purge the clams: cover them with 1.5 L of cold water with half the salt (about 30 g) and leave for 2 to 3 hours, changing the water and salt halfway. Drain, rinse in clean water and discard any that are broken or open and do not close when tapped.
- Chop the garlic cloves and the coriander.
- In a wide pot or deep frying pan, heat the olive oil over medium heat and fry the garlic for 1 minute without burning it.
- Add the clams and white wine, cover and cook over high heat for 3 to 4 minutes, shaking the pot, until they all open. Discard any that stay closed.
- Add the coriander, the juice of half the lemon and the black pepper, toss and taste: add a pinch of salt only if needed, since clams are already salty. Serve at once with the sauce and the rest of the lemon in wedges.
Shopping tip
The native carpet-shell clam (amêijoa-boa) is traditional and the most expensive; Japanese carpet-shell, more common in the chains, works too. Buy them alive, in a net bag, from the fish counter and cook them the same day.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.