Ameijoas à Bulhão Pato is a deliciously simple recipe of steamed clams, and a dressing of garlic, olive oil, coriander, lemon, and white wine.

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Ingredients

• 500 g Fresh Clams

• 2 Garlic Cloves

• 3 tbsp Olive Oil

• 1⁄2 Lemon – Juiced

• Salt

• Black Pepper

• White Wine

• Fresh Cilantro

• Fresh Bread

 

Directions

• Wash the clams well. Discarding any opened or broken shells you find. Place the clams in a dish, and cover with saltwater. Let them soak for 2 hours.

• Remove the clams from the water and rinse. If necessary, scrub using a clean kitchen brush to remove any impurities.

• Thinly slice the garlic. Place a dry skillet with a lid) over low to medium heat. When hot, add the olive oil. Cook the garlic for around 2 minutes until fragrant.

• Add in the clams and a splash of white wine. Cover the pan and cook for 3 minutes until the shells open. 

• Cover the clams and garlic with lemon juice, salt, black pepper, and fresh cilantro. Serve it with crusty bread.