Amêijoas à Bulhão Pato is a refreshing starter named after the Portuguese poet Bulhão Pato, who often mentioned it in his writing. A must on sunny days.
Ingredients (serves 4)
- 1 kg fresh clams (frozen also works, skip the soaking)
- ½ cup virgin or extra virgin olive oil
- ½ cup dry white wine
- 4 garlic cloves, sliced
- Coarse salt
- Fresh coriander (or parsley)
- 1 lemon
Instructions
- Soak the clams in plenty of cold water with coarse salt for 3 hours in the fridge, so they release the salt and sand. Rinse them in fresh water.
- Pour the olive oil into a large pot, add the garlic and coriander and cook over medium heat for a few minutes.
- Add the clams and cover with a lid. Cook for 6 to 10 minutes, until all the clams have opened. The steam does the work.
- Remove the lid, squeeze in the lemon and add the wine. Let the sauce reduce for 3 to 5 minutes.
- Serve the clams with the sauce poured over them and garnish with chopped coriander.
Download the Clams Bulhão Pato recipe (PDF)
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