Ameijoas a Bulhao Pato
Bulhao Pato was a portuguese poet from the 19th Century. He is however, much more famous for his clams recipe than for his poetry. Ameijoas a Bulhao Pato can be found all over Portugal and it is undoubtedly one of the best clam recipes of all times.
1 kilo clams
3 cloves of garlic sliced into flakes
2 tablespoons olive oil
finely chopped coriander
2-3 tablespoons white wine (optional)
salt and pepper
Wash the clams very carefully, changing the water from time to time as you do so. Clean off any barnacles and beards. If any of the clams remain open during this process throw them away because this means they are dead and as with all shellfish, this is when they can result in food poisoning.
Then simply place the water, crushed garlic, oil and coriander in saucepan and bring to the boil. Add the clams, cover and boil for about 5 minutes until they have opened. Add a little white wine if you wish and cook for one more minute. Season to taste and serve immediately.
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