Bulhao Pato Clams - cooking recipe

Ingredients

2/3 c. olive oil
2 cloves garlic, peeled and crushed
2 lb. clams
1/2 tsp. salt
1/4 tsp. white pepper
chopped parsley
1 lemon

Preparation

Dispose clams in recipient.
Cover with cool water and salt (for 2 to 4 hours) to remove sand.
In a pan mix olive oil and crushed garlic.
Cook until lightly browned.
Remove from heat. Add clams previously washed with cool water.
Cover pan and let clams open.
Chopped parsley and slices of lemon for garnish.