Ameijoas a Bulhao Pato

Ameijoas a bulhao pato is clams cooked in white wine, olive oil, garlic, lemon, and fresh coriander: one of the cleanest, most precisely constructed dishes in the Portuguese kitchen. The clam liquor and white wine reduce into a briny, citrus-bright broth, the coriander adds a fresh herbal note, and the olive oil gives just enough body without adding fat weight. The wine must be unoaked without exception: oak and clam liquor produce an immediate metallic clash.