Amêijoas à Bulhão Pato (Clams Bulhão Pato)
Clams Bulhão Pato, also known as Amêijoas à Bulhão Pato, is a classic Portuguese seafood dish named after the renowned 19th-century poet Raimundo António de Bulhão Pato. This simple and flavorful recipe features fresh clams cooked in a delicious garlic and coriander sauce.
Ingredients
- 2 lbs fresh clams
- 4 cloves garlic, minced
- 1/4 cup fresh coriander, chopped
- 1/2 cup white wine
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, soak the clams in cold water for 20 minutes to remove any sand or grit. Drain and rinse thoroughly.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the clams to the pot and pour in the white wine. Cover and cook for 5-7 minutes, or until the clams have opened.
- Stir in the chopped coriander and season with salt and pepper to taste.
- Remove from heat and transfer the clams and sauce to a serving dish.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Large bowl Large pot Serving dish
Tools
Cooking spoon Chef's knife Cutting board
Serving suggestions
Serve the Clams Bulhão Pato with crusty bread to soak up the flavorful sauce.
Tips & tricks
Be sure to discard any clams that do not open after cooking.
Cost
$15