Amêijoas à Bulhão Pato (Clams Bulhão Pato Style)
A classic Portuguese appetizer or light meal of clams cooked in garlic, olive oil, white wine, and cilantro.
Ingredients
- 1000 g Fresh clams
- 4 tbsp Olive oil
- 4 cloves Garlic
- 0.5 cup Dry white wine
- 0.25 cup Fresh cilantro
- 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
- 1Rinse the clams thoroughly under cold water. Discard any clams that are open and do not close when tapped.
- 2Heat olive oil in a large pot or skillet over medium heat. Add garlic and sauté for 1 minute, until fragrant.
- 3Add the clams and white wine. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- 4Stir in cilantro and lemon juice. Season with salt and pepper to taste.
- 5Serve immediately with crusty gluten-free bread for dipping.
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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