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Amêijoas à Bulhão Pato

Serves 4 to 6 Appetizer seafood, Appetizers

Amêijoas à Bulhão Pato

In the heart of Lisboa, Amêijoas à Bulhão Pato is a dish that captures the spirit of home cooking. It's not bound by strict measurements or elaborate presentation but rather by the quality of its ingredients and the care of the cook. This version is the one you'll find on family tables, where olive oil is poured generously, and salt is measured by the pinch, all without fussing over the final look.

The result is a plate of clams that sing with the bright flavors of garlic and coriander, heightened by a splash of white wine and the subtle heat of piri-piri chili. A squeeze of lemon brings it all together, creating a dish that is both fresh and comforting. It's a simple pleasure, best enjoyed with crusty bread to soak up every drop of the fragrant sauce.

Ingredients

  • 1.2 kgclams — purged in salted water
  • 6 clovesgarlic — thinly sliced
  • 1 large bunchfresh coriander — chopped
  • 120 mlextra virgin olive oil
  • 100 mldry white wine
  • 1lemon — cut into wedges
  • 1piri-piri chili — optional
  • to tastefine sea salt

Method

  1. Start by thoroughly rinsing the 1.2 kg of clams under cold running water to remove any sand or grit. Discard any clams that are cracked or do not close when tapped lightly. Set them aside in a colander to drain.
  2. Peel and thinly slice 6 cloves of garlic. Roughly chop the leaves from 1 large bunch of fresh coriander, reserving a small handful for garnish. Slice 1 piri-piri chili into thin rings, removing seeds if you prefer less heat.
  3. In a large, wide pan, heat 120 ml of extra virgin olive oil over medium heat until it shimmers. Add the sliced garlic and piri-piri chili, stirring gently until the garlic is golden and fragrant, but not browned, to avoid bitterness.
  4. Pour in 100 ml of dry white wine and bring the mixture to a gentle simmer. Allow it to reduce slightly, about half its volume, which will concentrate the flavors and create a fragrant base for the clams.
  5. Add the clams to the pan, tossing them to coat in the aromatic oil and wine mixture. Cover the pan with a lid and let the clams steam over medium heat. Shake the pan occasionally until the clams open, which should take a few minutes. Discard any clams that remain closed.
  6. Once the clams have opened, sprinkle in the chopped coriander and a pinch of fine sea salt to taste. Toss everything together gently, ensuring the clams are well coated with the flavorful sauce.
  7. Cut 1 lemon into wedges. Serve the clams immediately on a large platter, garnished with the reserved coriander and lemon wedges on the side for squeezing over the clams. Enjoy while the dish is hot and aromatic.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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