Amêijoas à bulhão pato (Clams bulhão pato)

This refreshing starter name is a homage to it’s creator. A Portuguese poet that often referenced this dish on it´s writtings. A must have specially on sunny days.

Ingredients

(serves 4)
For the cod preparation
1 kg of fresh clams (can use frozen – skip the washing process)
1/2 cup of olive oil (virgin or extra virgin)
1/2 cup of a dry white wine
4 garlic clove, sliced
Salt
Coriander/Cilantro (can substitute for parsley)
1 lemon

Instructions:

• Dip the clams in a large amount of water with the coarse salt for 3 hours on the refrigerator. They will desalinate and get rid of the sand they carry. After the 3 hours, rinse in fresh water
• Pour the olive oil in a large Dutch oven. Add the garlic and cilantro. Cook over medium heat for a few minutes.
• Add the clams and cover with the lid. Cook about 6-10 minutes or until all the clams are open. (you need the steam to cook them).
• Once all the clams are open, take the lid off, squeeze the lemon inside and pour the wine. Let the sauce reduce for 3-5 minutes.
• Place them on the serving dish and pour the sauce over the clams. Garnish with some chopped coriander.

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Clams Bulhao Pato_recipe_ENG

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