Portuguese Clams with Cilantro Recipe

Portuguese Clams with Cilantro Recipe

  • 1 onion, finely chopped
  • 2 tablespoons O Organics™ Extra Virgin Olive Oil
  • 1 tablespoon minced fresh garlic
  • 1 cup dry white wine
  • 3 1/2 pounds clams in shells, suitable for steaming, scrubbed
  • 1/4 cup chopped cilantro or Italian (flat-leaf) parsley
  • 1/4 teaspoon coarsley ground pepper
  • Lemon wedges (optional)
  1. In a 5- to 6-quart pan over medium-high heat, stir onion in oil until it begins to soften (about 3 minutes). Stir in garlic, then add wine. Increase heat to high and bring to a boil; add clams, 2 tablespoons of the cilantro, and the pepper.
  2. Cover and cook until clams pop open, 5 to 10 minutes; discard any clams that fail to open. Sprinkle with remaining 2 tablespoons cilantro. Spoon clams and broth into bowls. Offer lemon wedges, if desired, to squeeze onto clams to taste.
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