Portuguese Clams

IMG_1349Arrived in Portugal to the sad news that the temperature is dropping… to 39ºC!!! After almost 10 months of British weather left me unprepared to such high temperatures. I feel like I’m melting, but it feels so good!

Happy to see my family again and to see my pregnant sister. Felt my nephew kicking for the first time!

As any family gathering in Portugal, we ended up the day having a nice family dinner! Fresh clams with some cold white wine… Yummy!!!

 

Clams à Bulhão Pato (serves 4 as a starter)

  • 1 kg of fresh clams (you may also use frozen ones in case you don’t find fresh ones easily)
  • 2 garlic cloves
  • 4 tbsp of olive oil
  • 1 to 2 lemons, depending on their size
  • 1 bag of fresh coriander
  • 2 tbsp of white wine (optional)
  • salt
  • 1/2 lemon to decorate
  1. Place the fresh clams in a large bowl covered with water, add some salt, and leave for 3 hours in order for the clams to release any remaining sand they may have. After that time wash them thoroughly and drain all water.
  2. Mince the garlic. In a large pan saute the garlic with the olive oil without letting it burn. Make sure you use a pan that has a cover.IMG_1196
  3. Add the washed clams into the pan. Sprinkle with the lemon juice and the wine (optional) and season with salt. Wash the coriander well and separate it in two. Break one of the halves with your hands in big pieces and add to the clams.
  4. Turn the burner to high, stir well and put the cover on. The sauce will start to simmer and, as the clams start to open, stir well in order to assure that all clams cook and open. The clams will cook in approximately 5 to 10 minutes.IMG_1268
  5. Serve the clams sprinkled with the remaining minced coriander and the half lemon sliced in quarters. IMG_1292

Clams à Bulhão Pato is a traditional Portuguese dish that you can find in most Portuguese beach restaurants during summer time.

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