Amêijoas à Bulhão Pato
Fresh clams cooked in white wine, lots of garlic, olive oil, and fresh cilantro. Light, flavorful, and very popular in Lisbon and coastal areas.
8 ingredients
6 steps
Ingredients
- 11kg fresh clams (amêijoas), scrubbed and purged in salted water for 1–2 hours
- 26 cloves garlic, thinly sliced
- 3150ml dry white wine
- 480ml good quality olive oil
- 5Large bunch of fresh cilantro (coriander), roughly chopped
- 61 lemon, cut into wedges
- 7Salt and black pepper to taste
- 8Crusty bread to serve
Instructions
- 1Purge the clams: soak in salted cold water for 1–2 hours, then scrub shells clean. Discard any that remain open.
- 2Heat the olive oil in a wide heavy pan over medium-high heat. Add the sliced garlic and cook for about 1 minute until fragrant but not browned.
- 3Add the clams and pour in the white wine. Stir briefly, then cover the pan with a lid.
- 4Cook for 3–4 minutes, shaking the pan occasionally, until all clams have opened. Discard any that remain closed.
- 5Remove from heat, season with salt and pepper, and scatter generously with fresh cilantro.
- 6Serve immediately in the pan with lemon wedges and plenty of crusty bread to mop up the sauce.