Yield: 4 people
Razor Clam Bulhão Pato
Razor Clam Bulhão Pato: A Fresh Take on a Portuguese Favorite
Ingredients
- 1 lb razor 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 bay leaf
- leaves from a 1/2 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 salted 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 to cover the bottom with a thin layer and heat over medium heat.
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.
Once boiling add the clams and cover with a lid.- Cook for 5 minutes or until all of the clams open, it may possibly take additional time, up to 10 minutes.
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.
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