Ameijoas à Bulhão Pato (Clams Bulhão Pato Style)

Name: Ameijoas à Bulhão Pato (Clams Bulhão Pato Style)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 lbs Clams (scrubbed); 6 cloves Garlic (minced); 0.5 cup Olive Oil; 0.5 cup White Wine (dry); 0.5 cup Cilantro (chopped); 2 tablespoons Lemon Juice; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper

A classic Portuguese dish of clams cooked in a garlic, olive oil, and cilantro broth. This recipe is naturally dairy-free and full of flavor.

25m4 servings

Contains shellfishDAIRY-free

350 cal|25g protein|10g carbs|20g fat|1g fiber

Ingredients

about 910 g Clams (scrubbed)
6 cloves Garlic (minced)
0.5 cup Olive Oil
0.5 cup White Wine (dry)
0.5 cup Cilantro (chopped)
2 tablespoons Lemon Juice
0.5 teaspoon Salt
0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place a large pot or skillet over medium heat (176.7°C / 175°C). Add the 0.5 cup Olive Oil to the pot. Once the oil is shimmering, add the 6 cloves Garlic, minced, and cook until it smells fragrant, which should take about 1 minute. Be careful not to let the garlic burn.
2Add the about 910 g Clams to the pot. Pour in the 0.5 cup White Wine. Cover the pot and let it cook for 5 to 7 minutes, or until all the clams have opened. If any clams remain closed after this time, discard them.
3Remove the pot from the heat. Stir in the 0.5 cup Cilantro, chopped, and the 2 tablespoons Lemon Juice.
4Season the clams with the 0.5 teaspoon Salt and the 0.25 teaspoon Black Pepper. Stir gently to combine.
5Serve the Ameijoas à Bulhão Pato immediately. This dish is delicious served on its own.

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