Steps
- Discard damaged clams and any open ones that stay open when tapped. Soak 12 medium littleneck clams in cold salted water for 10 minutes, then lift out and scrub the shells clean.
- Coat a saucepan with olive oil. Add 2 large thinly sliced garlic cloves and 1 torn fresh bay leaf; cook over medium-low heat for about 4 minutes, until fragrant and golden.
- Add the clams and stir briefly. Pour in ½ cup of dry white vinho verde and add 2 cilantro sprigs. Cover and cook over medium-high heat for 5-8 minutes, shaking often, transferring clams to a bowl as they open.
- Continue cooking unopened clams, covered, for up to 5 minutes more; discard any still closed. Remove the bay and cilantro, then strain the broth.
- Swirl 1 tablespoon of extra-virgin olive oil into the broth. Fold in the clams and ½ cup of chopped cilantro leaves.