Portuguese clams in white wine (Amêijoas à Bulhão Pato)

Amêijoas à Bulhão Pato is a tasty and simple Portuguese dish. It honors the ocean and is named after a 19th-century poet.

This dish features clams cooked in a mix of white wine, garlic, and fresh herbs. It’s great to share as a starter or light meal. You get the salty flavor from the clams, plus a garlicky broth and fresh parsley.

It’s best enjoyed with crusty bread to soak up the tasty sauce. Pair it with a cold glass of white wine for a nice touch.

Ingredients:

• 2 lbs fresh clams, cleaned and scrubbed
• 4 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1/2 cup dry white wine
• 1/2 cup fresh parsley, chopped
• Juice of 1 lemon
• 1 teaspoon smoked paprika
• Kosher salt and black pepper to taste
• Lemon wedges, for serving
• Crusty bread, for dipping

Instructions:

1. Rinse the clams well under cold water.
2. Throw away any that have broken shells or don’t close when tapped.
3. Heat olive oil in a large skillet over medium heat.
4. Add the garlic and cook it for about 1-2 minutes until it smells nice, but don’t let it burn.
5. Stir in the smoked paprika and cook for another 30 seconds.
6. Add the white wine and let it simmer.
7. Sprinkle in some salt and pepper.
8. Toss in the clams, cover, and cook for 5-7 minutes until they open.
9. Discard any that stay closed.
10. Take it off the heat and mix in fresh parsley and lemon juice.
11. Move the clams to a serving dish and drizzle the sauce on top.
12. Serve right away with crusty bread and lemon wedges.