Clams Bulhão Pato: Taste of Portugal
Amêijoas à Bulhão Pato is a beloved Portuguese clam dish, known for its simplicity and exquisite flavor. Fresh clams are cooked quickly with garlic, olive oil, white wine, and fresh cilantro, creating a fragrant and delicious sauce perfect for dipping crusty bread. Named after the 19th-century poet Raimundo António de Bulhão Pato, this dish is a staple in Portuguese taverns and homes.
Ingredients
- 1 kg fresh clams purged and scrubbed
- 4 cloves garlic thinly sliced
- 0.5 cup olive oil extra virgin
- 0.5 cup dry white wine
- 0.5 bunch fresh cilantro roughly chopped
- 1 tsp salt
- 0.25 tsp black pepper freshly ground
Instructions
- Thoroughly wash and purge the clams. To purge, soak them in a bowl of cold salted water for at least 30 minutes, or up to an hour, replacing the water once or twice. Discard any open clams that don't close when tapped.
- In a large, heavy-bottomed pan or pot with a lid, heat the olive oil over medium heat. Add the sliced garlic and sauté gently for 1-2 minutes until fragrant, being careful not to brown it.
- Add the purged clams to the pan. Pour in the white wine, salt, and black pepper.
- Cover the pan tightly and increase the heat to high. Cook for 5-7 minutes, shaking the pan occasionally, until all the clams have opened.
- Remove the pan from the heat. Stir in most of the fresh cilantro. Discard any clams that did not open.
- Transfer the clams and their delicious sauce to a serving dish. Garnish with the remaining fresh cilantro. Serve immediately with plenty of crusty bread for dipping.
Notes
Always ensure clams are fresh and properly purged. Discard any clams that are open before cooking and do not close when tapped, or any that remain closed after cooking. Serve with plenty of crusty bread to soak up the delicious sauce. A splash of lemon juice at the end can brighten the flavors.