Amêijoas à Bulhão Pato

Ingredients

• 2 pounds (900g) fresh clams 2 pounds (900g) fresh clams
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 bunch of fresh coriander, chopped 1 bunch of fresh coriander, chopped
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• Salt, to taste Salt, to taste
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the clams under cold water to remove any grit or sand. Discard any clams with broken shells or that do not close when tapped.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. 3.
   Add the chopped coriander to the pan and sauté for another minute.
4. 4.
   Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
5. 5.
   Add the clams to the pan and cover with a lid. Cook for 5-7 minutes, or until the clams have opened.
6. 6.
   Discard any clams that have not opened.
7. 7.
   Season the sauce with salt to taste.
8. 8.
   Serve the clams and sauce in bowls, accompanied by crusty bread for dipping.

Treat your ingredients with care...

• Clams — Make sure to discard any clams with broken shells or that do not close when tapped. Rinse them thoroughly under cold water to remove any grit or sand.

Tips & Tricks

• Use fresh clams for the best flavor and texture.
• Serve the dish with a squeeze of fresh lemon juice for an extra burst of acidity.
• Adjust the amount of garlic and coriander according to your personal taste preferences.
• Make sure to have plenty of crusty bread on hand to soak up the delicious sauce.
• Pair the dish with a crisp white wine, such as Vinho Verde, to complement the flavors.

Serving advice

Serve the Amêijoas à Bulhão Pato in individual bowls, making sure to spoon some of the flavorful sauce over each serving. Provide a side plate for the discarded clam shells. Serve with crusty bread on the side for dipping into the sauce.

Presentation advice

Garnish each bowl of Amêijoas à Bulhão Pato with a sprig of fresh coriander for a pop of color. Serve the dish on a rustic wooden platter to enhance its traditional and rustic appeal.