Ameijoas à Bulhão Pato (Clams Bulhão Pato Style)
A classic Portuguese clam dish, naturally dairy-free and nut-free. Cooked in white wine, garlic, and cilantro, it's a flavorful and quick snack.
Ingredients
- about 450 g Fresh Clams
- 2 tablespoons Olive Oil
- 4 cloves Garlic
- 1/2 cup Dry White Wine
- 1/4 cup Fresh Cilantro
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the about 450 g of fresh clams thoroughly under cold running water in a colander. Discard any clams that are broken or that do not close when tapped.
- 2Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil.
- 3Add the 4 cloves of garlic, which have been thinly sliced, to the skillet. Sauté for about 1 minute, or until the garlic is fragrant and just beginning to turn golden. Do not let it burn.
- 4Add the about 450 g of fresh clams and the 1/2 cup of dry white wine to the skillet. Increase the heat to medium-high (204.4°C / 200°C).
- 5Cover the skillet immediately and cook for 3 to 5 minutes. The clams are done when their shells have opened wide. Discard any clams that remain tightly closed after this time.
- 6Remove the skillet from the heat. Stir in the 1/4 cup of fresh cilantro, which has been chopped, and the 1 tablespoon of lemon juice.
- 7Season the clams with the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir gently to combine.
- 8Serve the Ameijoas à Bulhão Pato immediately, spooning the flavorful broth over the clams.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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