Amêijoas à Bulhão Pato
Amêijoas à Bulhão Pato, or Portuguese garlic clams, is a classic and incredibly simple appetizer featuring fresh clams simmered in a fragrant broth of olive oil, garlic, white wine, and cilantro. It's named after the 19th-century Portuguese poet Raimundo António de Bulhão Pato and is best enjoyed immediately with crusty bread to soak up the delicious sauce.
🧂 Ingredients
- 1 kg Fresh clams
- 6-8 cloves Garlic
- 150 ml Dry white wine(Such as Vinho Verde, Sauvignon Blanc, or Pinot Grigio)
- 60 ml Extra virgin olive oil
- 1/4 cup Fresh cilantro
- to taste Salt
- to taste Black pepper
- for serving Crusty bread
👨🍳 Instructions
- 1
Prepare the clams: Ensure clams are thoroughly cleaned. If not already purged, soak them in cold, salted water for at least 30 minutes (or up to 2 hours in the refrigerator), changing the water once or twice, to help them expel any sand. Discard any clams that are open and do not close when tapped, or any that are broken.
⏱️ 30 minutes (for purging, if needed) - 2
Sauté the garlic: Heat the olive oil in a large, wide pan or pot over medium heat (around 180°C / 350°F). Add the sliced or minced garlic and sauté gently for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
⏱️ 2 minutes - 3
Add clams and wine: Increase the heat to medium-high. Add the cleaned clams to the pan. Pour in the white wine. Season lightly with salt and freshly ground black pepper.
⏱️ 1 minute - 4
Steam the clams: Cover the pan tightly with a lid and cook for 5-8 minutes. Shake the pan occasionally. The clams are ready when they have all opened. Discard any clams that remain closed after cooking.
⏱️ 5-8 minutes - 5
Finish and serve: Remove the pan from the heat. Stir in the chopped fresh cilantro. Taste the broth and adjust seasoning with salt and pepper if necessary. Serve immediately in shallow bowls, spooning the flavorful broth over the clams. Garnish with extra cilantro. Serve with plenty of crusty bread for dipping into the delicious sauce.
⏱️ 1 minute
💡 Pro Tips
- ✓The dish is named after the 19th-century Portuguese poet Raimundo António de Bulhão Pato, who was known to enjoy this dish.
- ✓Always use the freshest clams possible. If you are unsure about purging, ask your fishmonger.
- ✓The broth is a crucial part of this dish. Serve with good quality crusty bread to soak it all up.
🔄 Variations
- Add a squeeze of fresh lemon juice just before serving for a brighter flavor.
- Increase the amount of garlic for a more intense garlic flavor.
- Add a pinch of red pepper flakes along with the garlic for a touch of heat.
🥗 Nutrition
Per serving