Amêijoas à Bulhão Pato (Clams Bulhão Pato Style)
Clams steamed with garlic, olive oil, cilantro, and white wine. A classic Portuguese seafood dish, perfect as a light lunch.
Ingredients
- 1000 g Fresh Clams (cleaned)
- 4 cloves Garlic (minced)
- 4 tbsp Olive Oil
- 0.5 cup White Wine
- 0.25 cup Fresh Cilantro (chopped)
- 1 tbsp Lemon Juice
- 0.25 tsp Salt
- 0.125 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large pot or skillet with a lid on the stove and heat 4 tbsp olive oil over medium heat, which is about 175°C.
- 2Add the 4 cloves minced garlic to the hot oil and cook for 1 minute, until you can smell its fragrance.
- 3Pour in 0.5 cup white wine and let it bubble gently for about 30 seconds, until it starts to simmer.
- 4Add the 1000 g fresh clams to the pot, immediately cover with the lid, and cook for 5 to 7 minutes. The clams are ready when they have all opened wide. If any clams remain tightly shut after 7 minutes, discard them.
- 5Remove the pot from the heat. Stir in the 0.25 cup chopped fresh cilantro and 1 tbsp lemon juice.
- 6Season the clams with 0.25 tsp salt and 0.125 tsp black pepper. Stir gently to combine.
- 7Serve the Amêijoas à Bulhão Pato immediately in bowls, making sure to spoon the flavorful broth over the clams.
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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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