Amêijoas à Bulhão Pato (Portuguese Clams)

• portions: 2-4

Ingrédients

• 500g to 1kg live clams

• In 100 ml olive oil

• 3-4 cloves of garlic, sliced

• Butter

• 100 ml white wine

• white pepper or red pepper powder, (e.g. Piripiri.)

• salt

• a smallish bunch of cilantro, coarsely chopped

• a lemon

• country style bread to mop up the sauce.

Instructions

1. Soak the clams in salt water for 1 hour. Remove and place in a clean bowl with water for 20 minutes and repeat once more. This removes all grit and sand from the clams.

2. Peel and slice the garlic. Sauté in the olive oil for 2-3 minutes on medium heat. Add the butter and let it start to melt. Add in piri piri or white pepper. Add the clams with a pinch of salt and stir. Add the white wine. Place a lid on and let the clams steam for 3-6 minutes, depending on the size of your clams. Remove lid and place a handful of cilantro in. Place the lid back on and cook for another 30 seconds. Plate the clams with the sauce and a squeeze of lemon.

Notes

https://youtu.be/lPGjsHYGY3s?si=jB9tx5P5Xwi73caO