Authentic Amêijoas à Bulhão Pato Recipe Portugal, Europe
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Cooking tips
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how to pick the perfect clams
Fresh clams will be firmly closed; any cracked or half-opened ones that do not close when tapped (before cooking!) are not to be used.
Authentic Amêijoas à Bulhão Pato
PREP 15min
COOK 5min
soaking 30min
READY IN 50min
The following amêijoas à bulhão pato recipe is the traditional and authentic one, needing only clams, garlic, olive oil, coriander, and lemon juice to prepare. The recipe is courtesy of VisitPortugal.com, Portugal's official tourism website, and based on the recipe of the diva of Portugal's gastronomy, that The New York Times named Portugal's Julia Child, Maria de Lourdes Modesto, even though she was the first to have a live cooking show ever to be shown on national TV.
Ingredients
1 kg (2.2 lbs) clams
2 garlic cloves
1 lemon
1 bunch of coriander
salt
pepper
olive oil
Preparation
Begin by cleaning the clams. Soak them in a bowl of salted water, changing the water multiple times. This process helps the clams expel any sand they contain.
Heat some olive oil in a pan and toss in the chopped garlic cloves. Allow the garlic to gently cook until it's fragrant.
Next, add the clams to the pan along with chopped coriander. Season with salt and pepper, and give the clams an occasional stir.
Once all the clams have opened, squeeze in the juice from half a lemon.
Serve the clams hot, accompanied by the remaining lemon cut into wedges for additional flavoring.
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