BULHÃO PATO CLAM AND COCKLE RICE
(Recipe for 6 people)
500 g Carolino rice
2 kg clams
1 kg cockles
2.5 l water
400 ml white wine
8 garlic cloves
2 coriander sprigs
salt to taste
Put a little olive oil in the bottom of a pan, along with three crushed garlic cloves and a sprig of the coriander. Sauté for about two minutes and then add the clams. Cover the pan, cook for another two minutes, then refresh with a little white wine and squeezed lemon juice, and cook for a further three minutes.
Repeat exactly the same process to cook the cockles.
Next, remove the clams and cockles from their shells and set them aside. Strain the juice into a pan, and add the water and the garlic and coriander you used before, mashing them into the mixture to make a stock. Set aside and keep warm.
In a pan, heat some olive oil, the chopped onion, the remaining crushed garlic cloves, and fry for a while, before adding the rice and mixing well. Add the white wine, and, when the alcohol has evaporated, start to add the stock little by little, keeping the pan ingredients very hot. Season to taste.
When the rice is almost cooked (about 10 minutes), add the clams and cockles and some of the remaining chopped coriander. Mix well and add a little more stock. Wait another 3 minutes until the rice is soft. Adjust the seasoning if necessary, add a little olive oil, and serve immediately, sprinkling the rice with a little more chopped coriander.