Entree: Portugal – Lisbon – Amêijoas à Bulhão Pato (Clams in a garlic, olive oil, white wine and cilantro sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 lb (900 g) littleneck clams, scrubbed and rinsed
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) fresh cilantro (coriander) leaves, chopped
- 1/2 tsp (3 g) coarse sea salt
- Freshly ground black pepper to taste
- 1 bay leaf (optional)
- 1 tbsp (15 g) unsalted butter (optional, for finishing)
- Crusty bread for serving

Instructions

1. In a large saucepan or deep skillet, heat the olive oil over medium heat until shimmering. Add the sliced garlic and bay leaf and sauté gently until the garlic is fragrant and just beginning to color, about 1 minute.
2. Add the white wine and bring to a lively simmer to reduce slightly, 1–2 minutes. Stir in the lemon juice.
3. Increase heat to medium-high, add the clams, cover, and cook until the clams open, about 5–7 minutes. Discard any clams that do not open.
4. Remove from heat, stir in the chopped cilantro and butter if using, and season with salt and freshly ground black pepper. Toss gently to coat.
5. Transfer to a warmed serving bowl, garnish with a little extra cilantro if desired, and serve immediately with crusty bread to mop up the sauce.