Amêijoas à Bulhão Pato

Name: Amêijoas à Bulhão Pato
Ingredients: 1/4 cup Portuguese or extra-virgin olive oil, or unsalted butter; 3 cloves garlic, finely chopped; 1 cup finely chopped cilantro, or to taste; 1 cup Vinho Verde or other light white wine; 1 teaspoon Hot Pepper Paste (recipe below); 1/2 teaspoon coarse kosher salt, plus more as needed; 1/4 teaspoon ground white pepper; 36 small littleneck clams (3 pounds), scrubbed; Lemon wedges, to serve

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Servings: 4

Author : Ana Patuleia Ortins

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Ingredients

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1/4 cup Portuguese or extra-virgin olive oil, or unsalted butter3 cloves garlic, finely chopped1 cup finely chopped cilantro, or to taste1 cup Vinho Verde or other light white wine1 teaspoon Hot Pepper Paste (recipe below)1/2 teaspoon coarse kosher salt, plus more as needed1/4 teaspoon ground white pepper36 small littleneck clams (3 pounds), scrubbedLemon wedges, to serve

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Instructions

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Step 1

In the bottom of a deep 4-quart pot with a tight lid, heat the butter or oil and lightly cook the garlic, just until it becomes aromatic. Toss in the cilantro and stir in the wine, pepper paste, salt, and pepper.

Step 2

Add the clams, gently turn to coat, and cover tightly. Cook over medium-high heat until the clams have opened, 5 to 20 minutes, depending on the size of the clams. Discard any unopened clams. Taste the broth and season with more kosher salt as needed. To serve, ladle the clams, with some broth, into shallow bowls. Serve with lemon wedges for squeezing, and plenty of crusty bread to soak up the juices.