Ingredients: 6 cloves of garlic – 1 bunch of fresh coriander – 2 kg clams – 150ml olive oil – salt to taste – lemon to taste.Method: Soak the clams in lightly salted water for about three hours to remove sand and slit. Chop the garlic and heat in a large deep frying pan with half the chopped coriander and the olive oil. When they start sizzling, pour over the clams and cover the pan, shaking from time to time until the clams have opened. Sprinkle with the remaining roughly chopped coriander. Leave to simmer for a little. Remove from the heat and before serving freshen with some lemon juice. We recommend a bottle of chilled green wine.
