A la carte: Bulhão Pato Clams

Recipe to serve four

Appetizer

1 kg Venus clams

100 ml olive oil

20g butter

2 cloves of garlic

fresh cilantro

juice of one lemon

50 ml white wine

salt and pepper

Main Course

1 kg loin of pork

Marinade of paprika, garlic, white wine, bay leaf and olive oil

500 g waxy potatoes

fresh cilantro

olive oil

2 cloves of garlic

Appetizer:

Wash the clams and place on a plate. Sprinkle with salt and leave for half an hour, then discard any clams that are still closed.

Chop cilantro and garlic.

Heat the olive oil with some butter and add the garlic and clams. Boil for around 2 minutes then reduce the heat, add the cilantro and lemon juice, season with salt and pepper. Add the white wine and leave to simmer briefly. Serve with French bread and a chilled white wine.

Main Course

Leave the meat to marinade in the mixture above for several hours. Dice potatoes and boil in salted water. Cut up the pork and fry with olive oil and two cloves of garlic. Add the pre-cooked potatoes and some cilantro. Leave to simmer. Then add the prepared clams, mix carefully and serve.