Clams “Bulhão Pato style”

In Portuguese: Ameijoas à Bulhão Pato
Preparation time: 10 minutes
Serves: 4 people


  • 1 kg of Clams
  • 50 ml of Olive Oil
  • 6 cloves of Garlic
  • 50 ml of White Wine
  • 1 bunch of Coriander
  • 2 lemons
  • Salt


Cover the clams with cold water and a little bit of salt. Leave it to soak for one to two hours to get rid of any sand it may have left. After that time, drain the clams.
In a saucepan, sauté the rolled garlic in oil without letting it burn and add the drained clams. Add a bit of salt, fold, cover the pan and cook for 5 minutes, shaking the pan halfway through.
Once cooked, add the white wine and shake. As soon as it comes to boil, remove from heat.
Add the juice of a lemon and a handful of coarsely chopped fresh coriander.
Serve in a pot or on a serving plate, sprinkled with more coriander and garnished with lemon wedges.