1. Wash the clams well, preferably soaking them in salted water for 1 hour to release the sand.
2. Heat the olive oil with the garlic in the Master Swiss Wok. When they start to brown, add the clams.
3. Stir well and add the white wine. Cover and cook for 5 to 7 minutes until the clams open.
4. Remove from the heat and add the chopped coriander and lemon juice. Stir well and season with salt and pepper to taste.
5. Serve the wok with the clams immediately at the table, with toasted bread or breadcrumbs to take advantage of all the sauce.

Tips & variations

• If you want a more Lisbon touch, serve with piri-piri or black olives on the side. 

When to serve?

Perfect for an outdoor table with friends.