Amêijoas à Bulhão Pato

Name: Amêijoas à Bulhão Pato
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1.2 kg Small Clams, amêijoas, purged of sand; 6 cloves of Garlic, thinly sliced; 4 tbsp Extra Virgin Olive Oil; 120ml Dry White Wine; 1 bunch of Cilantro, fresh, about 20 g, roughly chopped; 2 tbsp Lemon Juice, fresh; 1 Lemon, cut into wedges, to serve; 1/4 tsp Sea Salt, or to taste; 1/4 tsp Pepper (Black), freshly ground, optional; Some Crusty Bread, to serve

Amêijoas à Bulhão Pato is a classic Portuguese plate of tender clams bathed in a bright, garlicky broth of olive oil, white wine and lemon, finished with fresh cilantro. It’s rustic, aromatic, and perfect for dipping with plenty of crusty bread.

Amêijoas à Bulhão Pato is a classic Portuguese plate of tender clams bathed in a bright, garlicky broth of olive oil, white wine a... Show more

Traditional Portuguese Recipe

Health Grade

S · Outstanding

Rating

4.0

Time

20 min

Price

1,69 €

Calories

215 kcal

low calorie

healthy

nutritious

quick

Method

Prep the ingredients

Give 1.2 kg of Small Clams a quick rinse under cold water and scrub the shells clean. Discard any cracked shells or clams that stay gaping open when tapped. Thinly slice all 6 cloves of Garlic, roughly chop 1 bunch of Cilantro, cut 1 Lemon into wedges for serving, and squeeze out 2 tbsp of Lemon Juice into a small bowl.

Steam the clams

Set a large skillet or sauté pan over medium heat and warm the Extra Virgin Olive Oil. Add the garlic and cook for about 30 seconds, just until it smells sweet and sharp. Pour in the Dry White Wine and let it come back to a simmer, season lightly with Sea Salt and a pinch of Pepper (Black) if you like, then add the clams. Cover and steam for 3 minutes, give the pan a good shake, then steam for 2 minutes more until most shells have opened and the broth is glossy. Discard any clams that stay shut.

Finish and serve

Take the pan off the heat and stir in the lemon juice and chopped cilantro. Spoon the clams and their garlicky broth into shallow bowls, then serve at once with the Crusty Bread and the lemon wedges.