Ameijoas a Bulhao Pato

Epicurious:
1 1/2 cups water
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
48 small hard-shelled clams (5 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
2 large garlic cloves, coarsely chopped
1 cup coarsely chopped fresh cilantro (about 1 large bunch)
1/4 teaspoon black pepper

Cascais Travel:
250ml water
2-3 tablespoons white wine (optional)
2 tablespoons olive oil
1 kilo clams
3 cloves of garlic sliced into flakes
finely chopped coriander
salt and pepper

Wash the clams very carefully, changing the water from time to time as you do so. Clean off any barnacles and beards. If any of the clams remain open during this process throw them away because this means they are dead and as with all shellfish, this is when they can result in food poisoning.

Then simply place the water, crushed garlic, oil and coriander in saucepan and bring to the boil. Add the clams, cover and boil for about 5 minutes until they have opened. Add a little white wine if you wish and cook for one more minute. Season to taste and serve immediately.

Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes
Makes 24 cupcakes