Cooking Mode

1. Rinse the clams thoroughly under running water and let them drain.
2. Sauté the finely chopped onion and garlic in Oliveira da Serra Extra Virgin Green Olive Oil. Add the cilantro and clams, and stir.
3. Add the coconut milk and Oliveira da Serra White Wine Vinegar, stir, and cover. Let cook until the clams open.
4. Sprinkle with cilantro leaves and drizzle with lemon juice. Serve with a few slices of toasted bread.