Amêijoas à Bulhão Pato

下ごしらえ

材料

作り方

手順

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.

   約15 分

   調理のヒント： 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.

   約1 分

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.

   約2 分

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.

   約2 分

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.

   約5 分

   調理のヒント： 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.

   約1 分

7. 7

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

   調理のヒント： 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.

   調理のヒント： Crusty bread is essential for soaking up the delicious sauce.