Entree: Mozambique – Southern Culinary Region – Amêijoas à Bulhão Pato (Clams cooked in a garlicky white wine, olive oil, and cilantro sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Additional 30 min

Total 47 min

Ingredients

- 2 lb (900 g) fresh littleneck clams, scrubbed and purged
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 cloves (18 g) garlic, thinly sliced
- 1 cup (240 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 cup (15 g) fresh cilantro (coentro), finely chopped
- 1/4 cup (60 ml) water or light fish stock (optional)
- 2 tbsp (28 g) unsalted butter (optional, for a silkier sauce)
- 1/2 tsp (2.5 g) coarse sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Crusty bread for serving

Instructions

1. Place clams in a bowl of cold salted water for 20–30 minutes to purge sand, then scrub shells and drain.
2. In a large wide skillet over medium heat, warm 3 tbsp (45 ml) olive oil. Add sliced garlic and gently sauté until fragrant and lightly golden, about 1–2 minutes—do not burn.
3. Increase heat to medium-high, add white wine and 1/4 cup (60 ml) water or stock if using, then bring to a brisk simmer.
4. Add the clams, cover the pan, and cook 5–7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that remain closed.
5. Remove the pan from heat, stir in lemon juice, chopped cilantro, butter if using, and season with salt and pepper. Toss gently to coat and meld flavors.
6. Serve immediately in shallow bowls with plenty of the cooking broth and crusty bread to soak up the sauce.