Portugal is a country known for its stunning coastline, historic cities, and delicious cuisine. One of the most popular dishes in Portugal is clams in white wine, also known as “Amêijoas à Bulhão Pato.” This dish is a classic example of Portuguese seafood, combining fresh clams with garlic, cilantro, and white wine to create a flavorful and satisfying meal.
As someone who loves to cook and explore new flavors, I was excited to try my hand at making this traditional Portuguese dish at home. I was pleasantly surprised by how easy it was to make, and the end result was absolutely delicious. The briny clams paired perfectly with the aromatic garlic and cilantro, and the white wine added a nice depth of flavor.
One of the things I love about this dish is how versatile it is. It’s perfect for a quick and easy weeknight dinner, but it’s also elegant enough to serve at a dinner party or special occasion. Plus, it’s a great way to impress your friends and family with your cooking skills!
In this blog post, I’ll be sharing my recipe for Portuguese clams in white wine, along with some tips and tricks for making it at home. Whether you’re an experienced cook or just starting out, this recipe is easy to follow and sure to be a hit.
But before we dive into the recipe, let me tell you a little bit more about the history of this dish. Clams in white wine is named after Raimundo António de Bulhão Pato, a 19th-century Portuguese poet who was known for his love of good food and wine. The dish is said to have been created in his honor, and it has since become a beloved classic in Portuguese cuisine.
One of the keys to making this dish successfully is using fresh clams. Make sure to buy them from a reputable seafood market or grocery store, and give them a good rinse under running water before cooking. You’ll also want to use a good quality white wine – something that you would enjoy drinking on its own.
So without further ado, let’s get started on making some delicious Portuguese clams in white wine! I hope you enjoy this recipe as much as I do, and that it brings a little taste of Portugal to your table.
Ingredients
- 3.3 lbs of purged clams
- 1 onion
- 6 cloves of garlic
- 4 tablespoons of olive oil
- 1 bunch of cilantro
- 3 tablespoons of white wine
- 1 lemon
Instructions
- Start by making sure the clams are well purged. Rinse them under running water and let them drain in a colander.
- Next, heat up some olive oil in a pan and add the finely chopped onion and garlic. Cook until they start to brown.
- Add the chopped cilantro stems to the pan and stir everything together.
- Pour in the white wine and add the clams to the pan. Cover and cook over moderate heat for about 5 minutes or until the clams open, shaking the pan occasionally so that all receive heat evenly.
- Finally, sprinkle with cilantro leaves and drizzle with lemon juice.
Notes
- Add some heat: If you like a little heat in your dishes, try adding a pinch of red pepper flakes or a sliced chili pepper to the pan when cooking the onion and garlic. This will give the dish a nice kick without overpowering the other flavors.
- Use fresh herbs: Fresh herbs can really elevate the flavor of this dish. In addition to the cilantro, try adding some chopped fresh parsley or basil to the pan just before serving.
- Add some color: For a pop of color, try adding some halved cherry tomatoes to the pan just before serving. The tomatoes will add a nice sweetness and contrast beautifully with the briny clams.
- Try different types of clams: There are many different types of clams available, and each has its own unique flavor and texture. Try experimenting with different types of clams, such as littleneck, manila, or razor clams, to see which you prefer.
- Serve with crusty bread: This dish is delicious on its own, but it’s even better when served with some crusty bread to soak up all the flavorful sauce. Try serving it with a baguette or a loaf of sourdough bread.
- Pair with a crisp white wine: A crisp white wine, such as a Vinho Verde or a Sauvignon Blanc, pairs perfectly with this dish. The acidity of the wine will complement the brininess of the clams and help to cut through the richness of the sauce.
