Ameijoas à Bulhão Pato
Ingredients
- 1,000 gClam (cleaned and purged)
- 4 pcGarlic (thinly sliced)
- 4 tbspExtra virgin olive oil
- 100 mlDry white wine
- 1 pcFresh cilantro (coarsely chopped)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1,000 gAmeijoas (clams) (well rinsed)
Method
Plump clams bathed in a garlic and olive oil emulsion thickened with white wine. Fresh cilantro adds a bright herbal note that cuts through the sharp lemon acidity.
- 1
Soak the clams and venus clams in cold water with sea salt for 2 hours to remove sand. Rinse thoroughly with clean water and drain.
- 2
In a large skillet, heat the olive oil. Add the minced garlic. It should turn golden and flavor the oil without browning, otherwise it becomes bitter.
- 3
Toss the clams and venus clams into the skillet, pour in the dry white wine and cover. Shake the pan occasionally. As soon as all the shells are open, remove from heat.
- 4
Add the coarsely chopped cilantro and lemon juice. Mix so the cooking juices emulsify slightly with the oil. Season generously with pepper.
Frequently asked questions
How do you get this dish right?
- Don't overcook the clams: as soon as they open, they are done. Overcooked, they turn rubbery.
- The sauce at the bottom of the pan is the best part, make sure it is well emulsified with the olive oil.
How long does this dish keep?
Consume immediately. Does not keep or reheat well.
