This dish of Portuguese clams in a white wine sauce, or Amêijoas à Bulhão Pato, is one of the oldest and most popular recipes from Portugal. It’s usually served simply, as a first course, with a piece of crusty bread for dipping. There’s loads of garlic and white wine in this sauce. So delicious and easy!
Print Recipe Portuguese Clams in White Wine Sauce
Servings: 4 people
- 2 pounds small clams
- 1/4 cup olive oil
- 3 cloves garlic, diced
- 1 pinch red pepper flakes (optional)
- 1/4 cup dry white wine
- 1/2 lemon, juiced
- 1/2 cup parsley, chopped
- Place the clams in a large basin of salty water. Leave them out for around 2 hours so they expel their sand.
- Drain the salty water and rinse them well in running cold tap water.
- In a sauté pan, warm the olive oil and add the garlic. Sauté on low heat, so as not to brown the garlic, for about 5 minutes.
- Add pepper flakes. Stir and cook for around 1 minute.
- Add the cleaned clams and white wine and squeeze of half a lemon.
- Cover and cook until the clams are all open, around 8 minutes.
- Transfer to a bowl and sprinkle with chopped parsley.
- Serve with bread to soak up all the delicious juices. Enjoy!