Amêijoas à Bulhão Pato
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Course
Main Course, Appetizer
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Cuisine
Portuguese
Amêijoas à Bulhão Pato
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Amêijoas à Bulhão Pato are a delicious traditional dish of the city of Lisbon that is prepared with clams coated with a sauce composed of olive oil, garlic, cilantro, and white wine.
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Ingredients
- 2 lb fresh clams
- ½ cup olive oil
- 6 cloves garlic , peeled and sliced
- 1 bunch cilantro finely chopped
- ½ cup dry white wine
- 2 tablespoons kosher salt
- salt
- pepper
- 1 lemon (or lime)
Equipment
- Dutch oven
Instructions
- Soak the clams in a large amount of water with the coarse salt for 3 hours. They will desalinate and get rid of the sand they contain. Place in the refrigerator.
- Rinse thoroughly and several times in cold water to completely get rid of sand.
- Use a brush to scrape the shells to remove the last traces of sand as well as any marine residues.
- Pour the olive oil in a large Dutch oven. Add the garlic and cilantro. Cook over medium heat for a few minutes.
- Add the dry white wine and bring to a boil. Add the clams. Season with salt and pepper.
- Cover and cook over medium heat until the clams open, about 5 to 10 minutes.
- Once all the clams are open, place them on the serving dish and let the sauce boil over high heat for 2 minutes. Pour the sauce over the clams.
- Sprinkle with lemon juice before eating.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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