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!


Portuguese Clams in White Wine Sauce
Portuguese Clams in White Wine Sauce
Print Recipe Portuguese Clams in White Wine Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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!