Ameijoas à Bulhão Pato

Savor the vibrant flavors of Portugal with Ameijoas à Bulhão Pato, a delightful dish of tender clams infused with garlic, fresh cilantro, and a splash of white wine. Perfect for a cozy weeknight dinner or a special seafood feast.

• 1 kg clams
• 4 cloves garlic
• 60 ml olive oil
• 1 bunch fresh cilantro
• 50 ml white wine
• 1 lemon juiced
• to taste salt salt
• to taste black pepper black pepper

Method

1. 1

   Rinse the clams under cold water to remove any sand or grit.

2. 2

   In a large pot, heat the olive oil over medium heat and add the minced garlic.

3. 3

   Sauté the garlic until fragrant, about 1-2 minutes, being careful not to brown it.

4. 4

   Add the clams to the pot, along with the white wine, and cover with a lid.

5. 5

   Cook for about 5-7 minutes, or until the clams have opened up.

6. 6

   Once the clams are cooked, add the chopped cilantro, lemon juice, salt, and black pepper to taste.

7. 7

   Stir well to combine and remove from heat.

8. 8

   Serve hot, with crusty bread on the side to soak up the delicious broth.