Amêijoas à Bulhão Pato
Portuguese clams steamed in white wine, garlic, and cilantro in under 20 minutes. A restaurant-quality seafood dish that tastes far more complicated than it is.
- Total time
- 20 min
- Servings
- 2
- Calories
- 215
- Protein
- 24g
Ingredients
- 1.5 pounds littleneck clams
- 6 cloves garlic cloves
- ½ cup dry white wine
- 3 tablespoons olive oil
- ¼ cup fresh cilantro, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place the clams in a large bowl of cold water and let them sit for 5 minutes so they expel any sand, then drain and rinse each clam under cold running water, scrubbing the shell with your fingers to remove any grit.
- 2
Slice each garlic clove very thinly — about the thickness of a coin — using a sharp knife and cutting lengthwise down the clove.
- 3
Heat the olive oil in a large pot or deep skillet over medium heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.
- 4
Add the sliced garlic to the hot oil and stir continuously for 30 seconds until it becomes very fragrant but does not turn brown.
- 5
Pour in the white wine and let it bubble gently for 30 seconds, then add the cleaned clams and stir to coat them in the garlic oil.
- 6
Cover the pot with a lid and increase the heat to medium-high, then wait until you see steam escaping from under the lid and hear the liquid bubbling underneath, about 2 minutes.
- 7
Without removing the lid, set a timer for 6 minutes — the clams will steam inside and open as they cook.
- 8
Carefully remove the lid (hot steam will escape) and use a slotted spoon to transfer any open clams to a bowl — discard any that remain shut.
- 9
Pour the remaining liquid from the pot over the clams, then sprinkle the chopped cilantro, salt, and black pepper on top.
Tools you’ll need
- large bowl
- colander
- sharp knife
- large pot or deep skillet with lid
- wooden spoon
- slotted spoon
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