Portuguese Clams with Vinho Verde ~ Amêijoas à Bulhão Pato
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 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
Description
This Portuguese Clams recipe use littleneck clams thoroughly cleaned of grit by soaking in salted water and scrubbing the shells. Garlic slices and torn bay leaf are gently cooked in olive oil until fragrant and lightly golden. Fresh clams are added and coated in this aromatic mixture before pouring in dry white wine (typically Vinho Verde) and sprigs of cilantro. Covered and cooked over medium heat, the clams steam open within minutes, releasing a flavorful broth enhanced by the wine and herbs.
The resulting dish offers a combination of briny clam meat and a delicate, bright sauce boasting garlic and fresh cilantro notes. The clams are tender and juicy, with the broth perfect for dipping crusty bread. This dish is common in Portuguese seafood cuisine and works well as a starter or light main dish.
Due to the brief cooking time and simple technique, preparations should be made fresh and served promptly for best quality. The salty soak and careful cleaning help ensure a clean, grit-free dish to enjoy.
Ingredients
- kosher salt to taste
- 12 medium (1 1/2 pounds) littleneck clams
- extra-virgin olive oil
- 2 large garlic very thinly sliced crosswise, cloves
- 1 bay leaf notches torn every 1/2 inch, fresh
- 1/2 cup white wine dry, Vinho Verde
- 2 cilantro sprigs plus 1/2 cup sliced fresh leaves
- bread for serving, crusty
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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