Portuguese Steamed Clams, also known as “Amêijoas à Bulhão Pato,” is a simple yet flavorful dish that highlights the natural brininess of fresh clams. Infused with garlic, olive oil, white wine, and a burst of fresh cilantro, these clams are cooked until just tender, creating a savory broth perfect for dipping crusty bread. This classic Portuguese recipe brings the essence of the ocean to your table, offering a light yet satisfying meal ideal for any occasion.
Ingredients:
- 2 pounds fresh clams, scrubbed and cleaned
- 4 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/2 teaspoon sea salt (to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh cilantro, chopped
- Lemon wedges, for serving
- Crusty bread, for dipping
Instructions:
- Heat the olive oil in a large, deep skillet or pot over medium heat. Add the sliced garlic and cook for 1-2 minutes, until fragrant but not browned.
- Add the white wine and lemon juice to the skillet, and bring to a simmer.
- Add the cleaned clams to the skillet, cover, and steam for about 5-7 minutes, shaking the pot occasionally, until all the clams open. Discard any that do not open.
- Season with sea salt, black pepper, and red pepper flakes if using. Stir in the fresh cilantro.
- Serve immediately with lemon wedges on the side and crusty bread for soaking up the flavorful broth.
Enjoy this delicious Portuguese favorite with family and friends!
