Amêijoas à Bulhão Pato

Purge the clams for at least 1 hour in cold water with a tablespoon of the salt per litre, changing the water twice, and throw out any that stay open when tapped.

Warm the olive oil in a wide pan. Slice the garlic thinly and cook it gently until it just turns pale gold. Do not let it brown — burnt garlic ruins the whole pan.

Add the wine and bring it to a hard boil.

Tip in the clams, clamp the lid on and cook over high heat for 3 to 4 minutes, shaking once, until they have opened.

Take off the heat, discard any that stayed shut, and fold in most of the coriander, roughly chopped, the juice of half the lemon and a good grind of black pepper.

Serve straight from the pan with the rest of the coriander, the other half of the lemon cut into wedges, and the gluten-free bread for the broth.