Amêijoas à Bulhão Pato

1Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.

2Add fresh clams (2 pounds) to the pan and pour in the white wine. Cover and cook until the clams start to open.

3Stir in chopped coriander and butter, allowing the butter to melt and flavors to blend.

4Continue cooking until all the clams have fully opened and are cooked through.

5Serve hot, garnished with additional coriander leaves.