Go Back
–+ servings
Steamed clams in garlic cilantro white wine sauce; Portuguese Bulhao Pato
No ratings yet
Yield: 4 people

Portuguese Steamed Clams: Bulhao Pato

Prep Time: 45 minutes
Cook Time: 10 minutes
Author: Andrew Gavin
Portuguese Steamed Clams in a garlic, white wine, and cilantro sauce: Bulhao Pato
Print Pin Recipe

Ingredients
 

  • 2 lbs clams, littleneck clams, cockles, ameijoa preta, or ameijoa branca: see note above about clams
  • 4 garlic cloves, thinly sliced
  • 2 tbsp olive oil, enough to cover the pot or pan with a thin layer
  • 1/2 cup white wine, dry white wine such as sauvignon blanc or alvarinho
  • 1 leaves from a small bunch of cilantro, rough chop
  • 1-2 tbsp kosher salt, 1 tablespoon for cleaning the clams and additional to taste

Equipment

  • 1 medium pot or deep saute pan with a lid

Instructions
 

  • In a large bowl add a tablespoon of kosher salt and fill 3/4 full with cold water.
  • Rinse the clams under cold water in the sink to remove surface sand.
  • Place the clams in the bowl of salt water for at least 30 minutes. They will purge sand during this time.
  • After the 30 minutes, drain the clams with a strainer.
  • In the pot or pan, add olive oil and heat over medium heat.
  • Sautee garlic for steamed clams in garlic cilantro white wine sauce; Portuguese Bulhao Pato
    Once the oil is hot, add the garlic. Season with a pinch of salt.
  • Cook the garlic for 2 minutes, moving around with a spatula. The goal is soft garlic, not browned garlic, so modify the temperature as needed.
  • Add the white wine, stir and increase the heat to high.
  • Clams in steamed clams in garlic cilantro white wine sauce; Portuguese Bulhao Pato
    Once boiling add the clams and cover with a lid.
  • Cook for 5 minutes or until all of the clams open, up to 10 minutes depending on the type of clam.
  • Adding cilantro to steamed clams in garlic cilantro white wine sauce; Portuguese Bulhao Pato
    Once the clams have opened, toss in the cilantro and stir with a spatula to combine.
  • Serve the clams in bowls, spooning the broth over the clams.
  • Optional, serve with a toasted buttered baguette to dip in the leftover broth.
Did you make this recipe?Tag @savourthetrip with hashtag #savourthetrip on Instagram. We love to see what you make!