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Amêijoas à Bulhão Pato

Clams are a good source of protein but very low in fat. They contain omega 3 fatty acids, zinc, copper, selenium vitamin B12, B2, B3, iron and vitamin A. So, never hesitate when it comes to clams, they are not only rich in flavor but in all the good stuff!
Servings 4 people
Prep Time 3 hrs
Cook Time 20 hrs
Total Time 3 hrs 20 mins


  • 1 kg clams
  • 100 ml olive oil
  • 2 cloves of garlic
  • 1 glass dry white wine
  • 1 cup fresh cilantro (coriander)
  • 1 lemon


  • Put the clams in a bowl of salted water for 3 hours before cooking them. It will be enough to get rid of all the sand. If you bought them at the supermarket most of the sand should already been cleaned up.
    Ameijoas-Bulhao Pato
  • After you left them for 3 hours in salted water you rinse them well.
  • Cut the garlic cloves in thin slices and cut the cilantro gross.
  • Heath up the olive oil in a large pot. It’s important that the clams will have enough space to open up in the pot when cooking them.
  • Add the garlic to the pot and fry them but not too much, they need to stay white. Add the cilantro and mix it up.
  • After 2 minutes add the wine to the pot and keep stirring till it cooks.
  • Add the clams to the pot and flavor with pepper and salt. Mix it all up.
  • Cover the pot with a lid and let it cook on medium heath until the clams opened up. When the clams opened up, turn up the heath and take off the lid. Let it cook until te juices decreased till 1/3.
  • Once all the clams opened up, shovel the clams from the pot into a plate, meanwhile keep the sauce boiling for 2 minutes.
  • Pour the sauce over the clams and sprinkle with some lemon and serve with fresh bread!
    Ameijoas Bulhao Pato
Course: Appetizer, Starter
Cuisine: Mediterranean, Portuguese
Keyword: Fish, Seafood, Shellfish, Traditional