Amêijoas à Bulhão Pato
Amêijoas à Bulhão Pato, from above
Non vegLisbon

Amêijoas à Bulhão Pato

Clams steamed open in olive oil, garlic, coriander and lemon. Bring bread for the juices.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

20 minTime
13 gProtein each
mildSpice
The poet's clams1 chapter · 1 min read

Make it your way

Grandma's wayClams with olive oil, garlic, coriander and lemon, often a splash of wine.
The original
345kcalsame
13 gproteinsame
2 gfibresame
20minutessame

Amêijoas à Bulhão Pato.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Clams1 kg in shells, scrubbed and purged
Olive oil3½ tbsp
Garlic6 cloves, sliced
Coriander leaves (cilantro)a big handful, chopped
Dry white wine⅓ cup, optional
Lemon1
Black peppera few grinds
Saltonly if needed
White breadcrusty bread

Method

4 steps
  1. 1Soak the clams in salted water for an hour so they spit out sand. Rinse.
  2. 2Warm the olive oil and garlic gently until fragrant.
  3. 3Add the clams, wine and half the coriander. Cover and shake over high heat.
  4. 4Discard any closed clams. Add lemon juice, pepper and the rest of the coriander.
Serve it like this

Tip into a wide bowl with all the juices, lemon wedges on the side and bread for dunking.

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Make it a meal

What goes with Amêijoas à Bulhão Pato: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
On the side Baingan bharta40 min
On the side Aloo gobi35 min
A little snack Pastéis de bacalhau75 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Pastéis de nata60 min
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