Ameijoas à Bulhão Pato is a classic Portuguese dish named after the 19th-century poet Raimundo António de Bulhão Pato, known for his love of good food.
This dish highlights the flavors of fresh clams, garlic, cilantro, and olive oil, making it a popular starter or light meal in Portugal.
Ingredients:
- 2 lbs fresh clams (preferably littleneck)
- 4 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- ½ cup dry white wine
- Juice of 1 lemon
- 1 bunch fresh cilantro, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving
Instructions:
- Soak the clams in cold salted water for about 1 hour to remove sand.
- Drain and rinse thoroughly under running water, discarding any that remain open after a light tap.
- Heat olive oil in a large, wide pan over medium heat.
- Add the sliced garlic and sauté until golden and fragrant, about 2 minutes.
- Pour in the white wine and bring to a simmer.
- Add the clams to the pan and cover with a tight-fitting lid.
- Cook for 5-7 minutes, shaking the pan occasionally, until the clams open.
- Discard any clams that do not open.
- Stir in the lemon juice and most of the chopped cilantro, reserving some for garnish.
- Season with salt and pepper to taste.
- Transfer the clams to a serving dish, spooning the broth over them.
- Garnish with the remaining cilantro and serve immediately with crusty bread.
