Ameijoas à Bulhão Pato (Portuguese Clams in Garlic and Cilantro Sauce)
Experience the fresh and vibrant flavors of Portuguese coastal cuisine with Ameijoas à Bulhão Pato, a beloved dish named after the 19th-century poet Raimundo António de Bulhão Pato. This simple yet elegant recipe highlights the natural sweetness of clams combined with aromatic garlic, olive oil, white wine, and fresh cilantro. Perfect as an appetizer or light main course, it embodies the essence of Portugal’s seaside dining.
Ingredients
- 2 pounds (900 g) fresh clams, cleaned and rinsed
- 4 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/2 cup fresh cilantro, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving
Instructions
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Prepare the Clams
Place the clams in a bowl of salted water for about 30 minutes to allow them to release any sand. Rinse thoroughly under cold running water and drain.
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Cook the Garlic
In a large, wide skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté gently until fragrant but not browned, about 1 minute.
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Steam the Clams
Add the clams to the skillet and pour in the white wine. Cover tightly with a lid and cook for about 5–7 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.
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Season and Finish
Remove the lid and add the lemon juice, chopped cilantro, salt, and pepper. Stir gently to combine and let cook for another minute to blend the flavors.
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Serve
Transfer the clams and sauce to a large serving bowl. Serve immediately with plenty of crusty bread to soak up the delicious garlicky sauce.
Serving
Ameijoas à Bulhão Pato pairs wonderfully with chilled white wine such as Vinho Verde or Albariño. Enjoy it as a starter or light meal on a warm day, evoking the taste of the Portuguese seaside with every bite.
Savor this iconic Portuguese dish that celebrates simplicity, freshness, and the ocean’s bounty.
