How to Make Ameijoas à Bulhão Pato

by Chez Fred

Clams. Typical snack from Portugal

Supplies

  • Clams
  • Garlic
  • Olive oil
  • Lemon
  • Salt
  • Pepper
  • Instructions

    Step 1

    Cockles Clams... Fancy.

    Step 2

    Lemon, garlic, cilantro

    Step 3

    Add water to the bowl. Very dirty.

    Step 4

    Rinse them under cold water

    Step 5

    Keep some water in the bowl and add salt to it

    Step 6

    Be patient

    Step 7

    After a good amount of time, (maybe thirty minutes) they will start to sneak peek

    Step 8

    Rinse them one more time so you get the sand out.

    Step 9

    Shiny

    Step 10

    Wash, dry and pick the cilantro leaves

    Step 11

    Rough chop

    Step 12

    Half lemon is enough

    Step 13

    Do the little boats thing

    Step 14

    Peel the garlic

    Step 15

    Slice

    Step 16

    Add some olive oil to the pan. Use a pan/pot that has a lid

    Step 17

    When the garlic starts dancing

    Step 18

    Add the cilantro

    Step 19

    And then the clams

    Step 20

    Cover

    Step 21

    Add some action to your cooking. it will make you feel better

    Step 22

    Take the lid off. Depending on the clams it shouldn't take more than one minute or two. They should look shiny. Feel free to take out one by one as soon as they open

    Step 23

    Lemon juice and white wine if you have any.

    Step 24

    Check for seasoning

    Step 25

    Pour everything into a bowl. Or you can always take just the clams and reduce the sauce a little bit.

    Step 26

    Have yourself a feast

    Step 27

    Make sure you soak the bread. Double dip maybe.

    Step 28

    If you still have some juice and no bread just drink it.

    Step 29

    Feels like heaven

    Step 30

    Done

    Step 31

    You can also use little neck clams, just be aware that they take longer to cook and you want to take them out of the pan as they open. (one by one)