Fish & SeafoodDifficulty: easy

Ameijoas à Bulhão Pato (Clams in Garlic & Coriander)

Name: Ameijoas à Bulhão Pato (Clams in Garlic & Coriander)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 kg clams (ameijoas), purged 1–2 h in salt water; 6 garlic cloves, thinly sliced; 100 ml olive oil; 100 ml dry white wine; 1 bunch cilantro, roughly chopped; 1 lemon, juice; Salt to taste, crusty bread to serve

Lisbon's beloved clams: opened in garlic, olive oil, white wine and cilantro — the sauce begs for bread.

Prep Time

Cook Time

Servings

Jump to Recipe ↓

Ingredients

Instructions

Keeps your screen awake while you cook.

ℹ️ More info

Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.

1Purge the clams in cold salted water 1–2 hours; scrub and rinse well.

2In a wide pan, warm the olive oil over medium heat; add the garlic slices and cook until just golden, 1–2 minutes — do not burn.

3Raise the heat, add the drained clams and the white wine; cover and shake the pan.

4Cook 3–5 minutes until the clams open; discard any that stay shut.

5Off the heat, add the cilantro and lemon juice; toss gently.

6Serve at once in deep plates with plenty of crusty bread for the sauce.