Clams Bolhao Pato

Clams Bolhao Pato is a typical Portuguese dish believed to have originated in the Estremadura area. It is said that it got it's name as a homage to a poet, Raimundo Antonio de Bulhao Pato, who mentioned the name of a cook in his writings.
Probably one of the most commonly found dishes among the Portuguese restaurants that features this shell fish.
It's within it's simplicity that resides it's beauty and goodness. Sometimes, less is more, no doubt. There are of course variations, as is normal in cooking, where imagination is the limit. Here is how to prepare this wonder.

Ingredients

1kg clams
Olive oil
2 cloves garlic sliced
2 table spoons white whine
Coriander (or parsley) freshly chopped
1 lemon
Salt
Pepper
Chilli pepper (optional)

Preparation
Leave the clams to soak in salted water for about 3 hours so that they may loose all sand that they may have. This is only necessary if they haven't been previously cleaned of the sand.
In a wide pan, place the olive oil and the garlic and let them heat up. Add the coriander and the whine. As soon as it starts to boil, add the clams, previously rinsed of the salt water. Season with salt and pepper and let cook in medium heat until the clams start to open. When this happens, up the heat so that the sauce may reduce a little. After all clams have opened place on a plate ans let them sit for 2 minutes so that the sauce may reduce a little more. Pour the sauce over the clams and afterwards, season with the lemon juice. You can decorate with lemon slices or quarters and add more freshly chopped coriander or parsley.
You may also, if you like add a chilli pepper or tabasco sauce while cooking, if you like things hot. Personally, I do that.

Hope you enjoy this easy dish. Send feedback.