Joana here, with one of my favorite Portuguese treats, cooked here in my kitchen in Leiria!
Whether you’re visiting Lisboa, Porto or Algarve, this Portuguese classic is a must try (especially if you’re near water!). Bolhão Pato clams, a nice bottle of chilled wine with a basket of bread on the side and you are set, Portuguese style! While you’re still at home, planning your next trip, recreate that feeling with this super easy, extra quick, can’t-go-wrong recipe of “Bolhão Pato clams”
The ingredient list is simple, so go for the best quality ingredients. Get around 2 pounds of clams (best to use fresh but frozen are fine). To prevent biting into some sand, just let your clams sit in a bowl with cold water a handful of salt for at least half an hour – this will help them release any gunk or sand.
On the side, just smash a handful of garlic cloves with a knife – you can remove the shell if you want to. I don´t, flavour is flavour and this makes it even easier.
Then just grab a pan, drizzle some Portuguese olive oil, and throw those smashed garlic cloves, let them start to get a little bit golden and throw in the clams. By now you should be listening to them sizzling in the pan and you’ll see them opening up, slowly. Now, add lemon juice, white wine and the chopped coriander. Season generously with salt and pepper.
The smell alone is amazing and that’s it -- you’re pretty much done as soon as those clams open and absorb the flavour of that delicious sauce.
Grab a nice big platter, scatter those clams, garnish with some lemon wedges to squeeze on the table, sprinkle some extra coriander if you like and serve up. Oh! You need bread – any kind is fine, your just need to soak up all those delicious remaining juices on the platter.
Quick and Easy Bolhão Pato Clams
Main Dish or Appetizer
Joana Rute Carmo
Whether you’re visiting Lisboa, Porto or Algarve, this Portuguese classic is a must try (especially if you’re near water!). Bolhão Pato clams, a nice bottle of chilled wine with a basket of bread on the side and you are set, Portuguese style! While you’re still at home, planning your next trip, recreate that feeling with this super easy, extra quick, can’t-go-wrong recipe of “Bolhão Pato clams”.
Lay the clams on a bowl with some cold water and salt, so they rest and release any remaining sand.
Start a pan on medium heat and drizzle some olive oil. Throw the smashed garlic cloves and leave for a few seconds until fragrant.
Add the clams (they should be sizzling) and move them around a little bit.
Add the white wine, the lemon juice and the chopped coriander. Season with some salt and pepper.
Leave for a few minutes, until the clams are open and the alcohol on the wine has evaporated.
Serve on a big platter and add some lemon wedges to squeeze on the table.
Open a bottle of white or rosé wine, serve on some glasses, relax and enjoy!
You can use either fresh or frozen clams but fresh are always better (as with most things).
Even though it is not in the recipe, this dish isn’t ready without some slices of bread or cornbread – you don’t want that delicious sauce to go to waste, you want it soaked on some bread.