Seaside Symphony: Amêijoas à Bulhão Pato - Portuguese Clams in Garlic & Coriander

                                                 Seaside Symphony: Amêijoas à Bulhão Pato 

                                          Portuguese Clams in Garlic & Coriander

Experience the sun-soaked shores of Portugal with Amêijoas à Bulhão Pato, a classic seafood appetizer or light meal that captures the vibrant flavors of the coast. Named after a 19th-century Portuguese poet, this dish highlights simplicity. Plump, tender clams are quickly steamed in olive oil, lots of garlic, fresh coriander, and a splash of white wine. The briny, garlicky sauce is completely addictive and perfect for dipping crusty bread. This easy recipe lets you recreate this favorite dish for two, bringing the taste of the Atlantic to your table.

Preparation Time: 20 minutes (includes clam purging)

Cooking Time: 10-12 minutes

Total Time: 30-32 minutes

Difficulty Level: Easy

Serve: 2

INGREDIENTS

·       Fresh Clams (e.g., Littlenecks, Manila, or Palourdes): 500g (approx. 1.1 lbs.)

·       Olive Oil: 4 tablespoons (good quality extra virgin)

·       Garlic: 4-6 cloves, thinly sliced

·       Fresh Coriander (Cilantro): 1/2 cup, roughly chopped (stems are fine too)

·       Dry White Wine: 60ml (approx. 1/4 cup)

·       Lemon: 1/2, for juice and optional garnish

·       Salt: To taste (use sparingly, clams are naturally salty)

·       Freshly Ground Black Pepper: To taste

·       Crusty Bread: For serving.

Tools & Equipment

·       Large bowl (for purging clams)

·       Colander

·       Large pot or deep-frying pan with a lid

·       Sharp knife

·       Cutting board

·       Serving dish

INSTRUCTIONS

Step 1.

Purge the Clams: This is a crucial step! Place the fresh clams in a large bowl. Cover them completely with cold water and add 1-2 tablespoons of salt (or enough to make the water taste slightly salty like the ocean). Let them sit for at least 20 minutes to 1 hour (or up to 2 hours in the fridge if time allows). This will help them purge any sand or grit. Drain the water, rinse the clams under cold running water, and discard any open clams that do not close when tapped firmly.

 Step 2.

Prepare Aromatics: Thinly slice the garlic cloves and roughly chop the fresh coriander.

 Step 3.

Sauté Garlic: Heat the olive oil in a large pot or deep-frying pan with a lid over medium heat. Add the sliced garlic and sauté gently for 2-3 minutes until fragrant and just beginning to turn golden. Be careful not to burn it.

 Step 4.

Add Clams and Wine: Add the purged and rinsed clams to the pot. Pour in the white wine.

 Step 5.

Steam Clams: Increase the heat to medium-high. Cover the pot tightly with a lid and steam for 5-7 minutes. Shake the pot occasionally to help them cook evenly.

Step 6.

Check for Open Clams: After 5 minutes, check the clams. They should mostly be open. If needed, continue cooking for another 1-2 minutes until all (or most) have opened. Discard any clams that did not open.

 Step 7.

Finish and Season: Remove the pot from the heat. Stir in the chopped fresh coriander and squeeze in the juice from half a lemon.

 Step 8.

Taste and Adjust: Taste the sauce. The clams are naturally salty, so you may not need much additional salt. Add a pinch of salt and freshly ground black pepper if desired.

 Step 9.

Serve: Transfer the clams and all the delicious sauce to a serving dish. Serve immediately with plenty of crusty bread for dipping in the flavorful broth. Garnish with an extra wedge of lemon if you like.

Macro Summary (Approximate per serving, very general)

v  Calories: 300-400 kcal (excluding bread)

v  Protein: 20-25g (from clams)

v  Carbohydrates: 5-10g (from wine, garlic, a small amount from clams)

v  Fats: 25-35g (primarily from olive oil)

Note: This is a rough estimate. The amount of olive oil consumed with sauce and bread will significantly impact the final macro count.

Tips & Variations

·       Clam Freshness: Always buy fresh, live clams. They should smell like the ocean and be tightly closed.

·       Don't Overcook: Clams cook quickly. Overcooking will make them tough and rubber. Cook just until they open.

·       Garlic Abundance: The "lagareiro" style often means generous amounts of olive oil and garlic. Don't be shy!

·       Wine Quality: Use dry white wine that you would enjoy drinking. It adds depth and acidity.

·       Spicy Kick: For some heat, add a pinch of red pepper flakes with the garlic.

·       Parsley vs. Coriander: While some Portuguese recipes use parsley, fresh coriander (cilantro) is common and adds a distinctive aroma to Amêijoas à Bulhão Pato. Use what you prefer, but coriander is highly recommended for authenticity.

·       Suggestion: This dish is made for dipping! Have plenty of rustic, crusty bread on hand to soak up every last drop of that incredible sauce.

FQAs

1Q- My clams didn't open. What should I do? 

A: Discard any clams that don't open after cooking. They were likely dead before cooking or had too much sand or grit inside. It's unsafe to eat them.

2Q- Can I use bottled clam juice instead of wine? 

A: You could, but it wouldn't be authentic. The white wine adds acidity and a layer of flavor that clam juice alone won't provide. If you prefer not to use wine, a little more lemon juice and a splash of water or vegetable broth can work, though the flavor will differ.

3Q- How do I know if my clams are purged enough? 

A: After soaking, drain the water. If you see sand at the bottom of the bowl, it's a good sign they're purging. Rinse them thoroughly under cold running water before cooking. For a more thorough purge, you can change the salty water once or twice during the soaking period.

4Q- Can I prepare this dish ahead of time? 

A: No, this dish is best served right after cooking. Clams become tough if reheated, and the fresh flavors are at their peak when just prepared. You can purge the clams a few hours in advance and keep them refrigerated until ready to cook.