Portuguese Style Clams in Garlic and Olive Oil (Amêijoas à Bulhão Pato)
Amêijoas à Bulhão Pato is a classic Macanese dish that features succulent clams cooked in a flavorful combination of garlic, olive oil, and fresh herbs. This dish is simple to prepare and bursting with the vibrant flavors of the Portuguese-influenced cuisine of Macau.
Ingredients
- 2 pounds fresh clams, scrubbed
- 4 cloves garlic, thinly sliced
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large pan, heat the olive oil over medium heat.
- Add the sliced garlic and sauté until fragrant, about 1-2 minutes.
- Add the clams to the pan and cover with a lid. Cook for 5-7 minutes or until the clams have opened.
- Once the clams have opened, sprinkle with fresh cilantro and season with salt and pepper to taste.
- Remove from heat and transfer the clams and sauce to a serving dish.
- Serve hot with crusty bread to soak up the delicious sauce.
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 pan Lid Serving dish
Tools
Chef's knife Cutting board Tongs
Serving suggestions
Serving Suggestions: Serve the Amêijoas à Bulhão Pato as an appetizer or as a main course with a side of rice or salad.
Tips & tricks
Tips: Make sure to discard any clams that do not open after cooking.
Cost
$15