Local catch

Clams with wine sauce (Ameijoas à Bulhão Pato)

4 cloves of garlic
half a bunch of cilantro
2 glasses of white wine
2 cups of water
4 pounds of clams
2 Tbsp of olive oil
salt to taste

In a large pot combine live oil and garlic, simmer. Add the cilantro and the clams and salt. Pour white wine, let it come to a boil. Add the water. Let cook for 15minutes. Serve with bread as an appetizer.

Stuffed crab

1 crab
1 Tbsp of pickles
2 Tbsp mayonnaise
1 tsp of whiskey
1 hard boiled egg

Boil the crab, empty the crab out of the flesh keeping the carapace. Mince the egg and the pickles. Combine everything in a bowl. Season to taste and stuff the carapace. Refrigerate. Good on bread or crackers.