Amêijoas à Bulhão Pato — Clams with Garlic, Coriander & White Wine

Fresh clams steamed in garlic, white wine, olive oil and a generous amount of fresh coriander.

TIME BREAKDOWN
Prep: 20 min
Cook: 10 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1kg fresh live clams, such as palourdes
  • 4 tbsp olive oil
  • 5 cloves garlic, finely sliced
  • 150ml dry white wine such as Vinho Verde
  • Small bunch fresh coriander, finely chopped
  • Juice of 1 lemon, plus wedges to serve
  • Black pepper to taste
  • Crusty bread, to serve

Method

  1. Soak the clams in cold salted water for 30 minutes to purge any grit, then drain and rinse. Discard any that are open and do not close when tapped.

  2. Heat the oil in a large lidded pan over a medium heat and cook the garlic for 1 minute until fragrant but not browned.

  3. Add the wine and bring to a boil, then add the clams, cover and cook for 4 to 5 minutes, shaking the pan, until they have opened.

  4. Discard any clams that remain closed. Stir in the coriander, lemon juice and black pepper.

  5. Serve in warm bowls with the pan juices, lemon wedges and bread for dipping.