Amêijoas à Bulhão Pato
A classic Portuguese dish of fresh clams sautéed in garlic, olive oil, and fresh cilantro. Light, healthy, and bursting with flavor, perfect as a starter or main course.
Equipment
- 1 Large skillet
- 1 Wooden spoon
- 1 Serving bowl
- 1 Knife
- 1 Cutting board
Ingredients
- 1 kg fresh clams cleaned
- 4 cloves garlic minced
- 4 tbsp olive oil
- 1/2 cup fresh cilantro chopped
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
Instructions
- Clean the clams thoroughly under cold running water.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the clams and stir to coat with garlic and oil.
- Cover the skillet and cook for 5-7 minutes until clams open. Discard any unopened clams.
- Remove from heat, stir in chopped cilantro and lemon juice.
- Season with salt and black pepper to taste.
- Serve immediately in a bowl, with crusty bread on the side if desired.
Notes
Ensure clams are fresh and alive before cooking for the best flavor. Discard any clams that remain closed after cooking.