Bulhão Pato clams
Learn how to make this traditional Portuguese dish named after the poet Bulhão Pato. Simply sauteed in garlic, lemon juice and coriander, these falvourful clams will impress your guests. An easy and healthy recipe to discover.
PREPARATION - 3 hours
COOKING - 10 minutes
PORTIONS - 4
- 1 kg of fresh clams
- 2 tbsp of F olive oil (or other high-quality olive oil)
- 2 garlic cloves, chopped
- 3 tbsp of white wine
- 1 lemon
- 1 bunch (approximately 110g) of coriander, chopped
- Salt and pepper
1. Soak the clams in a container filled with cold water for 2-3 hours. Rinse them several times in a colander in order to get rid of the sand. Sort the clams and keep only the ones that are firmly closed.
2. Do not keep the open clams or the ones with a damaged shell.
3. Place the olive oil in a large saucepan with the chopped garlic cloves and simmer until the garlic is golden.
4. Add the clams and the chopped coriander, then season with salt and pepper. Stir the clams occasionally. Add the white wine and cover
5. When all the clams are open, baste them with the juice from half a lemon. Cut the rest of the lemon into quarters. Serve right away.