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Embark on a culinary journey to Portugal with the Ameijoas à Bulhão Pato recipe. This dish, featuring succulent garlic-infused clams, is a celebration of Portuguese coastal flavors. Let's dive into the magic of this seafood delight!
Prepare for a taste of the sea with these carefully selected ingredients:
2 lbs (900 g) fresh clams, scrubbed and cleaned
1/4 cup (60 ml) olive oil
6 cloves of garlic, thinly sliced
1/2 cup (120 ml) dry white wine
1/4 cup (15 g) fresh cilantro, chopped
Salt and black pepper to taste
Red pepper flakes (optional for a hint of heat)
Follow these steps to bring the coastal charm of Ameijoas à Bulhão Pato to your kitchen
Prepare the Clams:
Ensure the clams are clean and scrubbed, discarding any open or damaged ones.
Sauté Garlic Infusion:
In a large pan, heat olive oil over medium heat. Add thinly sliced garlic and sauté until golden and aromatic.
Introduce the Clams:
Gently place the cleaned clams into the pan, stirring to coat them in the flavorful garlic oil.
Deglaze with Wine:
Pour in the dry white wine, allowing it to simmer and infuse the clams with its essence.
Season and Steam:
Season with salt, black pepper, and optional red pepper flakes for a touch of heat. Cover the pan and let the clams steam until they open.
Garnish with Cilantro:
Sprinkle fresh cilantro over the clams, adding a burst of color and a final layer of aromatic freshness.
Ameijoas à Bulhão Pato is best served with crusty bread to soak up the flavorful broth. Arrange the clams in a communal bowl, allowing everyone to indulge in the taste of Portuguese coastal cuisine.
Indulge in the simplicity and freshness of Ameijoas à Bulhão Pato, a dish that captures the essence of Portugal's coastal gastronomy. Elevate your seafood experience with this classic recipe.