Ameijoas à Bulhão Pato

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 400
• Protein: 3 g
• Carbs: 56 g
• Fat: 16 g

Ingredients

• 1000 g Clam ( cleaned and purged )
• 4 piece Garlic ( thinly sliced )
• 4 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 1 piece Fresh cilantro ( coarsely chopped )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1000 g Ameijoas (clams) ( well rinsed )

Instructions

1. Cleaning the shellfish

   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. Sautéing the garlic

   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. Cooking the shellfish

   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. Finishing and binding

   Add the coarsely chopped cilantro and lemon juice. Mix so the cooking juices emulsify slightly with the oil. Season generously with pepper.

Chef's tips

• 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.

Storage

Consume immediately. Does not keep or reheat well.