Amêijoas à Bulhão Pato

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Ensure the clams are properly purged by soaking them in cold, salted water for at least 30 minutes, or up to 2 hours, then rinse them well under cold running water.

   Ca. 15 min.

   Kokkens note: Add a tablespoon of flour to the purging water to encourage clams to release more sand.

2. 2

   Heat the olive oil in a large, deep skillet or pot over medium heat.

   Ca. 1 min.

3. 3

   Add the sliced garlic to the pan and sauté for about 1-2 minutes until fragrant and lightly golden, being careful not to burn it.

   Ca. 2 min.

4. 4

   Pour in the white wine and bring it to a simmer, allowing it to cook for 1 minute to burn off some of the alcohol.

   Ca. 2 min.

5. 5

   Add the purged clams to the skillet, cover tightly with a lid, and cook for 3-5 minutes, shaking the pan occasionally, until all the clams have opened.

   Ca. 5 min.

   Kokkens note: Discard any clams that do not open after cooking.

6. 6

   Remove the pan from the heat and stir in the fresh lemon juice and chopped cilantro.

   Ca. 1 min.

7. 7

   Season with a pinch of salt and freshly ground black pepper to taste.

   Kokkens note: Taste the sauce before adding salt, as the clams can be salty.

8. 8

   Serve immediately in a large bowl, garnished with additional fresh cilantro and lemon wedges.

   Kokkens note: Crusty bread is essential for soaking up the delicious sauce.