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5 from 1 vote
Portuguese garlic and wine clams - Amêijoas à Bulhão Pato
Portuguese garlic and wine clams - Amêijoas à Bulhão Pato
Prep Time
10 mins
Cook Time
10 mins
 
If you’re looking for a wonderful Portuguese seafood appetizer you can whip up in minutes, this is it!
Course: Appetizer
Cuisine: Portuguese
Keyword: Amêijoas à Bulhão Pato, Garlic and wine clams, Portuguese clams
Servings: 4 servings (depends on the appetite)
Ingredients
  • 2 lbs pasta clams (small clams)
  • 1/3 cup quality olive oil
  • 5 cloves garlic thinly cliced
  • 1/2 cup dry white wine
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 small bunch fresh cilantro roughly chopped (about 1/2 cup after chopped)
  • 1 lemon cut into wedges
Instructions
  1. Soak the clams for a few hours (at least 3) in water and salt to remove the sand. You can also soak them over night.
  2. Change the water 2 or 3 times before using the clams.
  3. Remove the clams from the water and scrub and rinse them well to take off any remaining sand.
  4. Heat the olive oil in a large pot on medium heat.
  5. Once the oil is hot, add the garlic. Sauté for a couple of minutes without burning the garlic. Reduce the heat a touch if necessary.
  6. Add the wine and cook for roughly 2 more minutes to reduce the wine.
  7. Add the clams, salt and pepper, 3/4 of the chopped cilantro, and mix all the ingredients well to coat the clams.
  8. Reduce the temperature to medium low and cover.
  9. Let the clams cook for about 5 minutes or until the clams are all open (discard clams that didn’t open).
  10. Use a slotted spoon to transfer the clams to a serving dish.
  11. Pour the sauce from the pot over the clams. Make sure to avoid pouring the last few drops of sauce in case there’s a little sand on the bottom.
  12. Squeeze a few of the lemon wedges over the clams and sprinkle the remaining chopped cilantro.
  13. Add the remaining wedges between the clams and serve hot. Don’t forget the crusty bread! Enjoy!
Recipe Notes

Wash wash wash! We can’t stress this step enough. You don’t want to end up chewing in gritty sand.

Make sure to discard any clams that didn’t open after cooking. They can potentially make you or your guests sick.

We're not including the soaking time for the clams, since this is non active time.

Having this dish without bread is like skating without skates... makes no sense, right?