Amêijoas à Bulhão Pato
(Bulhão Pato Clams )
Named after the 19th-century poet Raimundo António de Bulhão Pato, this simple Portuguese dish combines clams and a flavorful sauce that is based on olive oil, garlic, lemon juice, white wine, and fresh cilantro. Bulhão Pato clams are typically enjoyed as an appetizer and are usually served with bread on the side.
Ingredients
2 lb fresh clams
½ cup olive oil
6 cloves garlic , peeled and sliced
1 bunch cilantro finely chopped
½ cup dry white wine
2 tablespoons salt, but use Fleur de Sel if available
Pepper
1 lemon (or lime)
Instructions
Soak the clams in a large amount of water with the coarse salt for 3 hours. They will desalinate and get rid of the sand they contain. Place in the refrigerator.
Rinse thoroughly and several times in cold water to completely get rid of sand.
Use a brush to scrape the shells to remove the last traces of sand as well as any marine residues.
Pour the olive oil in a large Dutch oven. Add the garlic and cilantro. Cook over medium heat for a few minutes.
Add the dry white wine and bring to a boil. Add the clams. Season with salt and pepper.
Cover and cook over medium heat until the clams open, about 5 to 10 minutes.
Once all the clams are open, place them on the serving dish and let the sauce boil over high heat for 2 minutes. Pour the sauce over the clams.
Sprinkle with lemon juice before eating.