Amêijoas À Bulhão Pato Recipe

Purge clams

Rinse the clams under cold running water to remove surface grit. Place clams in a large bowl with cold water and 2 teaspoons of coarse salt and let soak for 20–30 minutes to purge sand. Lift clams from the water (do not pour off water) and transfer to a colander. Discard any clams with cracked shells or that remain open when tapped.

Bring a large pot of salted water to a boil and briefly blanch the clams for 30–45 seconds only if very sandy; this is optional. Drain and reserve any liquid released (you can use up to 60 ml in the sauce). Pat clams dry with a towel.

Warm oil and cook garlic

In a wide, heavy skillet or sauté pan over medium heat, add the extra-virgin olive oil and warm until shimmering but not smoking (about 1 minute). Add the thinly sliced garlic and cook, stirring frequently, until fragrant and just turning pale golden (about 1–1½ minutes). Take care not to brown the garlic deeply or it will become bitter.

Deglaze and build sauce

Increase heat to medium-high, add the dry white wine and the reserved clam liquid or 60 ml water. Let the liquid come to a vigorous simmer and cook for 1–2 minutes to reduce slightly and concentrate flavor.

Cook clams

Add the drained clams to the skillet, stir to combine, then cover with a tight-fitting lid. Cook for 3–5 minutes, shaking the pan occasionally, until the clams have opened. Transfer any clams that open to a serving bowl as they are ready. Discard any clams that remain closed after 5 minutes.

Finish sauce

Remove the pan from heat. Add the chopped parsley, lemon juice, coarse sea salt, freshly ground black pepper, and red pepper flakes (if using). Stir gently to coat the clams and marry the flavors. Taste the broth and adjust seasoning with more salt, pepper, or lemon juice as desired.

Transfer the opened clams and their cooking liquid to a shallow serving dish. Spoon plenty of the garlicky olive oil and herb broth over the clams. Serve immediately with lemon wedges and crusty bread for sopping the sauce.

Leftovers: Refrigerate clams in their sauce in a covered container up to 24 hours. Reheat gently over low heat; do not overcook or clams will become tough.