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Amêijoas à Bulhão Pato
5 from 2 votes

Amêijoas à Bulhão Pato

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.

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 people
Course: Main Course, Appetizer
Cuisine: Portuguese

Ingredients

  • 2 lb clams fresh
  • ½ cup olive oil
  • 6 cloves garlic , peeled and sliced
  • 1 bunch cilantro finely chopped
  • ½ cup white wine dry
  • 2 tablespoons kosher salt
  • salt
  • black pepper
  • 1 lemon (or lime)
Equipment
  • Dutch oven

Instructions

    Cup of Yum
  1. 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.
  2. Rinse thoroughly and several times in cold water to completely get rid of sand.
  3. Use a brush to scrape the shells to remove the last traces of sand as well as any marine residues.
  4. Pour the olive oil in a large Dutch oven. Add the garlic and cilantro. Cook over medium heat for a few minutes.
  5. Add the dry white wine and bring to a boil. Add the clams. Season with salt and pepper.
  6. Cover and cook over medium heat until the clams open, about 5 to 10 minutes.
  7. 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.
  8. Sprinkle with lemon juice before eating.