Clams Bulhao Pato Recipes
CLAMS BULHAO PATO
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Bring water, wine, and oil to a boil in a 5- to 6-quart wide pot over moderately high heat. Add clams and boil, covered, 3 minutes. Sprinkle garlic, cilantro, and pepper over clams and boil, covered, until clams just open wide, 4 to 6 minutes. (Discard any clams that remain unopened after 9 minutes.)
- Gently stir clams, then spoon into large shallow soup bowls along with broth.
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5/5 (115)Category Entree, Lunch, Dinner, MainCuisine Portuguese, Seafood
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- Rinse and wash the clams well. Discarding any opened or broken shells you find. Place them in a food container, then cover them with saltwater or even better – seawater. Let them soak for 2 hours.
- Remove the clams from the water, rinse them thoroughly. If necessary, scrub them using a clean kitchen brush to remove any dirt or impurities.
- Thinly slice the garlic. Place a frying pan (one which has a lid) over low to medium heat. Once 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 with the lid, let them cook for around 3 minutes, until the shells open. Discard any shells that remain closed. Season with lemon, salt, black pepper, and fresh cilantro. Serve it with a good crusty bread.
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