Portuguese Clams with White Wine (Amêijoas à Bulhão Pato)

white wine

🥗Healthier: sparkling water

💰Cheaper: chicken broth

Sparkling water maintains some acidity without alcohol.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often less expensive and easier to find.

Soak clams in a bowl of water with a bit of salt for 15-20 minutes to purge sand.

Check for sand at the bottom of the bowl and repeat soaking if necessary.

Heat olive oil in a pan over moderate heat until fragrant, being careful not to brown the garlic.

Add minced garlic and sweat until fragrant, about 1 minute.

Add clams to the pan in a single layer.

Pour in dry white wine and bring to a boil.

Cover the pan with a lid and cook for 5-7 minutes until clams open, checking after 5 minutes.

If some clams do not open, give them more heat to encourage them to open.

Once cooked, squeeze fresh lemon juice over the clams and serve hot with bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens