Amêijoas da ria de Alvor à Bulhão Pato (clam stew made with clams from the river Alvor)

Ingredients (serves four):

600 g amêijoas from the river Alvor
6 cloves of garlic
2 small branches fresh coriander

2 lemon
1 dl olive oil

Wash the amêijoas very well.
Heat the oil in a pan.
Add the squashed garlic and sauté lightly.
Add the amêijoas and the branch of fresh coriander.
Close the pan and leave on the fire until the clams have opened.
Serve on a plate decorated with lemon pieces.