Garlic Butter Clams — Amêijoas à Bulhão Pato
Portuguese clams in a fragrant garlic-wine butter sauce, finished with fresh cilantro. Ready in 15 minutes—pure coastal comfort.
- Total time
- 15 min
- Servings
- 2
- Calories
- 220
- Protein
- 24g
Ingredients
- 1.5 lbs littleneck clams
- 6 cloves garlic, sliced thin
- ½ cup white wine
- 3 tbsp butter
- ¼ cup fresh cilantro, chopped
- ½ whole lemon
Instructions
- 1
Scrub clams under cold water to remove sand. Discard any that won't close when tapped.
- 2
Heat butter and olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add garlic slices and sauté 30–45 seconds until fragrant; don't let them brown.
- 4
Pour in wine and add clams. Cover and cook until clams open, 5–7 minutes. Discard any unopened ones.
- 5
Remove from heat. Stir in cilantro and a squeeze of lemon juice.
- 6
Divide clams and broth into bowls. Serve immediately with crusty bread to soak up the sauce.
Tools you’ll need
- 12-inch skillet with lid
- brush or scrubber for clams
- wooden spoon
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