Amêijoas à Bulhão Pato
This classic Portuguese clam dish is simple yet incredibly flavorful, featuring clams cooked in a garlicky, white wine sauce. It makes for an excellent appetizer or a light main course served with crusty bread for dipping. The fresh herbs brighten the rich sauce.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 308 kcal
Allergen information: may contain fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 1,000 gclam, scrubbed and purged
- 3 tbspolive oil
- 6 clovegarlic, thinly sliced
- 120 mlwhite wine, dry
- 1 pcslemon, juiced, plus wedges for serving
- 0.5 cupcilantro, fresh, chopped
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
Equipment
large skillet · lid
The method
Step by step
- 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.
About 15 min
Cook’s note: Add a tablespoon of flour to the purging water to encourage clams to release more sand.
- 2
Heat the olive oil in a large, deep skillet or pot over medium heat.
About 1 min
- 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.
About 2 min
- 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.
About 2 min
- 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.
About 5 min
Cook’s note: Discard any clams that do not open after cooking.
- 6
Remove the pan from the heat and stir in the fresh lemon juice and chopped cilantro.
About 1 min
- 7
Season with a pinch of salt and freshly ground black pepper to taste.
Cook’s note: Taste the sauce before adding salt, as the clams can be salty.
- 8
Serve immediately in a large bowl, garnished with additional fresh cilantro and lemon wedges.
Cook’s note: Crusty bread is essential for soaking up the delicious sauce.
Per serving
Nutrition
- Calories
- 307.7kcal
- Protein
- 33.3g
- Carbs
- 13.2g
- Fat
- 12.8g
- Fibre
- 1.1g
- Sugar
- 1.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Leftovers should be consumed within one day; refrigerate promptly in an airtight container.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of water or wine if needed.