Clams "à Bulhão Pato" by Bar Douro

< Back to Recipes

Clams "à Bulhão Pato"

More by

Clams "à Bulhão Pato"

Portugese

Starter

2 hours

Seafood

Easy

Serves

This sprightly Portugese clam recipe, known locally as “Amêijoas à Bulhão Pato” on account of the famous poet’s love for this dish, is flavoured with Vinho Verde, a kind of very young Portugese wine with a fresh finish that is ever so slightly sparkling.

Recipe courtesy of

Ingredients

300g fresh clams
2 garlic cloves, thinly sliced
20g coriander (stalks and all)
100ml Vinho Verde (alternatively you can use a fresh white wine)
100ml olive oil
1/2 lemon

Method

Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.

Method

Soak the fresh clams in water which has been sprinkled with salt for 1 hour.
Drain and rinse the clams under fresh water a couple of times in order to remove the sand. If there are clams that are not fully closed, or the shells are damaged, discard them.
In a pan, heat the olive oil and add the garlic.Cook the garlic until golden.
Add in the washed clams and stir. Add the wine and half of the coriander and cover the pan with a lid.
Once the clams have opened, squeeze in the lemon juice and stir the sauce. Serve with the remaining coriander leaves atop the cooked clams.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

Donate

More recipes to try