Portuguese Clams - Amêijoas á Bulhão Pato
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
20 mins
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Total Time
40 mins
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Calories
78 kcal
-
Cuisine
Portuguese
Portuguese Clams - Amêijoas á Bulhão Pato
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This clams with garlic coriander sauce recipe, also known as amêijoas à bulhão pato, is one of my favorite Portuguese recipes. It is a simple recipe with few ingredients, but is packed full of flavor. I order it at every restaurant in Portugal as an appetizer because I can never get enough of it!
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Ingredients
- 24 littleneck clams (the smaller the better)
- 1 tbsp kosher salt
- 4 cloves garlic (thinly sliced using a mandoline)
- 2 tbsp olive oil
- 1 cup vinho verde (Portuguese green wine)
- 1/2 cup chopped fresh cilantro (coriander)
- 1 bay leaf
- Baguette for serving
- Lemon juice or wedges (for serving)
Instructions
- Grab a large bowl and place a colander inside. Add clams into the colander. Fill the bowl with water and 1 tbsp kosher salt until all clams are submerged. Allow the clams to 'spit' out any dirt that may be inside of them for 20 minutes. Once complete, discard water outside so you are not pouring sand down your drain. Take a brush and scrub the outside of the clams until they are clean.
- In a dutch oven or pot over medium heat, add in the 2 tbsp of olive oil, garlic, and bay leaf. Sauté for 2-3 minutes, stirring so the garlic does not burn.
- Add the clams into the pan and sauté them for 1 minute. Pour in the vinho verde and cover the pot. Allow the clams to steam open, which takes about 5-8 minutes. Give the pot a shake every so often which helps the clams open. After the 5 minute mark, take the lid off and remove any clams that have opened and place them in a serving plate or bowl. Allow the rest to open, after 8 minutes if they haven't opened with a shake of the pot then discard.
- Once all the clams have been opened and placed in the serving bowl or plate, add the chopped cilantro over the top. Take the remaining sauce from the pot and pour over the clams and cilantro.
- Serve while warm with a side of bread to dip in juices and lemon wedges to squeeze over clams.
Equipments used:
Notes
- In Portugal the clams used for this recipe are very small white clams. We do not have them here in the US, so try and get the smallest clams possible at the market which will probably be littleneck clams.
- Portuguese green wine can be found in almost every US grocery and liquor store now (yay!). If you cannot find it, substitute a dry white wine such as pinot grigio for the recipe.
Nutrition Information
Show Details
Serving
4
Calories
78kcal
(4%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
4mg
(1%)
Sodium
3mg
(0%)
Potassium
29mg
(1%)
Fiber
0.1g
(0%)
Sugar
0.05g
(0%)
Vitamin A
175IU
(4%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 78kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 4mg | 1% |
| Sodium | 3mg | 0% |
| Potassium | 29mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.05g | 0% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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