Portuguese
Amêijoas à Bulhão Pato
A classic Portuguese dish of fresh clams steamed open with olive oil, garlic, coriander, white wine, and lemon. The broth is bright, briny, and meant to be soaked up with good bread.
Ingredients
- Fresh amêijoas or small hard-shell clams700g
- Coarse sea salt, for purging2 tbsp
- Extra-virgin olive oil4 tbsp
- Garlic cloves, thinly sliced4
- Dry Portuguese white wine80ml
- Fresh coriander, roughly chopped1 small bunch
- Lemon1
- Freshly ground black pepperto taste
- Crusty bread, to serveas needed
Method
- Place the clams in a large bowl of cold water with the coarse sea salt and leave for 2 hours so they release sand, changing the water once if it becomes gritty.
- Lift the clams out of the water rather than pouring them out, rinse well under cold running water, and discard any cracked clams or any open clams that do not close when tapped.
- Warm the olive oil in a wide, heavy pan over medium heat and add the sliced garlic, letting it soften and perfume the oil without browning.
- Add the drained clams, pour in the white wine, and cover the pan immediately.
- Cook for 4 to 6 minutes, shaking the pan occasionally, until the clams open.
- Uncover, discard any clams that remain closed, and stir in most of the chopped coriander.
- Squeeze in the juice of half the lemon, add a little black pepper, and toss the clams in the garlicky broth.
- Serve at once in a shallow dish with the remaining coriander scattered over the top, lemon wedges on the side, and crusty bread for the sauce.
Common questions
Can I substitute frozen clams or different shellfish for Amêijoas à Bulhão Pato?
Fresh clams are best for texture and flavor, but frozen clams can work if fully thawed and well drained. Mussels can be used in a pinch, though they cook a little differently and give a less delicate result.
How long does it take to cook the clams once they go into the pan?
Usually 4 to 6 minutes over medium heat with the pan covered. Shake the pan once or twice. They’re done as soon as the shells open; discard any that stay closed after cooking.
What are the most common mistakes to avoid with this dish?
The biggest mistakes are not purging the clams long enough, browning the garlic, and overcooking the shellfish. Also avoid adding too much lemon or salt at the start, since the clam liquor is naturally briny.
Can I store leftovers, and how should I reheat them?
This dish is best eaten immediately. If you have leftovers, refrigerate them in a covered container for up to 1 day. Reheat very gently just until warm, but expect the clams to become tougher and less juicy.
What’s the best way to serve Amêijoas à Bulhão Pato?
Serve it hot in a shallow bowl with lots of the garlicky broth and plenty of crusty bread for soaking. Finish with extra coriander and a squeeze of lemon if needed. It works well as a starter or light meal.