Amêijoas à Bulhão Pato

Before You Start

Purge the clams to remove sand.

Cover the pan so they open together.

Taste before adding salt.

How to Make Amêijoas à Bulhão Pato

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1. Purge the clams in cold salted water for 30 minutes. Rinse and scrub.

   Mark done Start 30 min timer

2. Warm the oil and garlic in a wide pan over low heat for 3 minutes until fragrant.

   Mark done Start 3 min timer

3. Add the clams and wine, cover and cook over high heat for 4 minutes, shaking the pan, until the shells open. Discard any that stay shut.

   Mark done Start 4 min timer

4. Add the coriander and lemon juice, toss and serve with the bread.

   Mark done

Leftovers, Reheating and Keeping

Best fresh.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Good With

• Crusty bread
• Vinho verde
• Lemon wedges

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking; part of the energy comes from foods, or weights per item, with no recorded source. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.