Amêijoas à Bulhão Pato

Step 1: Put 2 ¼ lb live clams in a large bowl of cold water with 2 tbsp coarse salt and leave in the fridge for 1–2 hours so they spit out their sand. Lift them out (don't pour them, or the grit goes back on), rinse and drain.

Step 2: Check each clam: throw away any with cracked shells, and any open ones that don't close when tapped firmly on the worktop.

Step 3: Warm ¼ cup extra virgin olive oil in a wide pan with a lid over a medium heat. Add 6 cloves garlic and cook for 1 minute, until fragrant and just pale gold at the edges.

Step 4: Turn the heat up high, add the clams and ¼ cup dry white wine, cover and cook for 3–5 minutes, shaking the pan now and then, until the shells have opened.

Step 5: Lift out the clams as they open and discard any that stay shut. A common mistake is cooking until every last one opens: the rest turn rubbery while you wait.

Step 6: Return the clams to the pan off the heat, add 1 bunch fresh coriander, the juice from 1 lemon and ¼ tsp black pepper, and toss so the juices, oil and herbs come together into a cloudy sauce. Taste before salting; clams are naturally salty.

Step 7: Serve at once with the lemon wedges, and crusty bread (gluten-free if needed) for mopping up the sauce.