Portuguese Clams with Vinho Verde ~ Amêijoas à Bulhão Pato
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
2 servings
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Calories
284 kcal
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Course
Main Course
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Cuisine
Portuguese
Portuguese Clams with Vinho Verde ~ Amêijoas à Bulhão Pato
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This clam dish is a classic. It has a long history in Portugal and for good reason: It's delicious. Portuguese home cooking is distinguished by its gutsy soulfulness. If you're the type who seasons liberally, taste first. This dish is plenty salty and full of flavor.
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Ingredients
- kosher salt to taste
- 12 medium (1 1/2 pounds) littleneck clams
- extra-virgin olive oil
- 2 large garlic cloves very thinly sliced crosswise
- 1 fresh bay leaf notches torn every 1/2 inch
- 1/2 cup dry white vinho verde
- 2 sprigs plus 1/2 cup sliced fresh cilantro leaves
- crusty bread for serving
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Instructions
- Fill a bowl with cold water and dissolve enough salt in it to make it taste like the ocean. Submerge the clams in the water. Let them sit for 10 minutes or until they spit out their grit. You should see sand at the bottom of the bowl. Lift out the clams and transfer to a colander. With a stiff-bristled brush, scrub them vigorously until their shells are really clean.☞ TESTER TIP: If you don’t have a kitchen brush, a clean toothbrush will work nicely in its place.
- Heat a medium saucepan over medium-low heat. Coat the bottom with oil and add the garlic and bay leaf. Cook, stirring continuously, until very aromatic, bubbling, and golden, about 4 minutes.
- Toss in the clams and stir to coat in the mixture and get a sizzle going on them. Add the vinho verde and cilantro sprigs. Cover, raise the heat to medium-high, and cook, shaking the saucepan frequently, until the clams start to open, 5 to 8 minutes. The liquid should be boiling vigorously. Start pulling out the early birds that open first and put them in a dish.
- Cover the saucepan again and continue cooking and pulling until all the clams open. After 5 minutes, any clams that don't open are dead; throw them out.
- Discard the bay leaf and cilantro sprigs. Strain the sauce into a large bowl. Swirl in about 1 tablespoon olive oil then fold in the clams and sliced cilantro.
- Serve immediately with plenty of crusty bread.
Nutrition Information
Show Details
Serving
1portion
Calories
284kcal
(14%)
Carbohydrates
5g
(2%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
312mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 284kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 312mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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