Ameijoas A Bulhao De Pato Recipe

Time40m

Serves4

Clams in Cilantro and Garlic Sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Clams
Rinse the clams thoroughly under cold water to remove any sand or grit. Soak them in a bowl of water for 30 minutes, then drain.
2
Cook the Garlic
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
3
Add the Clams
Add the rinsed clams to the pot and stir well to coat them in the garlic oil.
4
Deglaze with Wine
Pour in the white wine and bring to a simmer. Cover the pot and cook for about 5-7 minutes, or until the clams open. Discard any clams that do not open.
5
Season the Sauce
Stir in the chopped cilantro, red pepper flakes, lemon juice, salt, and black pepper. Cook for an additional 1-2 minutes to meld the flavors.
6
Serve
Transfer the clams and sauce to a serving dish. Serve hot with crusty bread for dipping.