Bulhão Pato Clams are a classic Portuguese snack bar dish, made up of fresh clams that are cooked in plenty of olive oil, garlic, and white wine. It’s simply delicious, and I would say, a mandatory dish for those visiting coastal Portugal. If you won’t be coming to Portugal this summer, or if you’re just craving a lovely plate of Portuguese clams. This recipe is supper simple to recreate at home and as equally delicious!
The Key to Delicious Portuguese Bulhão Pato Clams
In Portuguese simple dishes such Amêijoas à Bulhão, the quality of each one of the ingredients matters a great deal. There’s nothing worse than gritty clams or clams that taste chemically. I usually buy mine from my local fish market to make sure they are absolutely fresh and delicious. The variety I usually buy is the locally sourced amêijoa branca. You can use any clams fresh clams available near you. To remove any extra sand or grit, you just have to soak the clams in salt water for an hour. As for the remaining ingredients: a good extra virgin olive oil, plenty of garlic, a white wine you would drink, salt and pepper, and fresh coriander.
Amêijoas à Bulhão Pato Recipe
Before you start cooking the clams, it’s important to let them sit in salt water for about one hour prior to cooking. You then drain the clams and give them a good rinse and a scrub with a clean food brush. It’s also a good opportunity to check the clams one by one to see if there are any broken shells or open clams that do not close when you touch them. This usually indicates they are already dead and therefore not suitable for cooking. Set the clean clams aside while you prepare the remaining ingredients.
Thinly slice the garlic cloves, then place a skillet over low to medium heat. Allow it to heat for a couple of minutes. Add in the olive oil and the garlic, fry for about 2 minutes or until the garlic starts to gain some colour.
Add in the clean amêijoas, turn up the heat to medium high. Add the white wine, let the alcohol evaporate for a minute, cover with the lid, let it steam for about 5 minutes.
While the shellfish steams, chop some fresh coriander, and juice half a lemon.
Turn off the heat, discard any clams that didn’t open. Pour the lemon juice on top, give it a good stir to emulsify. Sprinkle the coriander on top, and a good scrunch of pepper. The clams are naturally salty, so I recommend tasting them first before adding some salt. Serve it with a couple of slices of a good crusty bread to dip in the sauce!
How to Make Portuguese Clams with Garlic and Wine
Portuguese Garlic and Wine Clams – Amêijoas à Bulhão Pato
2
servings1
hour10
minutes10
minutes275
kcalBulhão Pato Clams are a classic Portuguese snack bar dish, it comprises fresh clams that are cooked in plenty of olive oil, garlic, and white wine.
Ingredients
500 g Fresh Clams
3 tbsp Extra Virgin Olive Oil
80 ml White Wine
Half A Lemon, Juiced
Black Pepper
Fresh Cilantro
Crusty Bread to Serve
Directions
- Start by preparing the clams. Place them in a bowl, then cover with cold water, add a generous sprinkle of salt. Let them sit for about 1 hour, this step helps clearing any remaining grit trapped inside the clams.
- Drain the clams, then gently scrub their shells with a wet kitchen brush, give the clams a good rinse. Make sure to discard broken ones or any open clams that don’t close when you tap them with a finger.
- Place a medium skillet over low to medium heat, once hot, add the olive oil and the garlic. Fry for about 2 minutes or until the garlic starts to gain some colour.
- Gently add the clams to the pan, increase the heat to medium hot, pour in the white wine too. Let the alcohol evaporate for a minute, then cover with a lid. Steam the clams for 5 minutes.
- Turn off the heat, discard any clams that didn’t open. Add in the lemon juice, give it a good mix to emulsify. Season with the black pepper and salt if needed.
- Sprinkle the coriander on top. Serve it with some fresh crusty bread, and don’t forget to mop up the sauce!
Notes
- I usually buy the locally sourced amêijoa branca clams. However, you can use any clams you have at hand that are available fresh. To remove any extra sand, you'll just have to soak them in salt water for an hour.
Have you tried this recipe? Please let me know in the comments!