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Clams "à Bulhão Pato"
Clams "à Bulhão Pato"
Portugese
Starter
2 hours
Seafood
Easy
Serves
2

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
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Method
  1. Soak the fresh clams in water which has been sprinkled with salt for 1 hour.
  2. 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.
  3. In a pan, heat the olive oil and add the garlic.Cook the garlic until golden.
  4. Add in the washed clams and stir. Add the wine and half of the coriander and cover the pan with a lid.
  5. Once the clams have opened, squeeze in the lemon juice and stir the sauce. Serve with the remaining coriander leaves atop the cooked clams.

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