Ameijoas À “bulhão Pato” Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the fresh clams under cold water to remove any sand or grit. Soak them in salted water for about 30 minutes, then drain and set aside.

2. 2

   Sauté Garlic

   In a large pot or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant, being careful not to burn it.

3. 3

   Add Clams

   Add the prepared clams to the pot, stirring to coat them in the garlic oil.

4. 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 have opened up.

5. 5

   Add Remaining Ingredients

   Once the clams are open, add the chopped cilantro, lemon juice, red pepper flakes, salt, and black pepper to taste. Stir everything together gently.

6. 6

   Finish Cooking

   Cover the pot again and let it cook for an additional 2-3 minutes to allow the flavors to meld.

7. 7

   Serve

   Carefully transfer the clams and sauce to a serving dish. Garnish with additional cilantro if desired and serve immediately with crusty bread.