Portuguese
Amêijoas à Bulhão Pato
Portuguese clams with garlic and coriander
Portuguese clams steamed with garlic, white wine, coriander, olive oil and lemon.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Portuguese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Amêijoas à Bulhão Pato
Ingredients
Main
Method
- 1
Warm the olive oil and garlic gently in a wide lidded pan.
- 2
Add wine and clams, cover and cook over high heat until the shells open.
- 3
Discard any clams that remain closed and add coriander and lemon juice.
- 4
Toss well and serve with the fragrant cooking liquor.
Amêijoas à Bulhão Pato are Portuguese clams named for the poet Raimundo António de Bulhão Pato and defined by garlic and coriander.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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