Continuing #seafoodapril with another super simple and extremely yummy recipe – clams à bulhão pato. Named after bon vivant poet Raimundo António de Bulhão Pato, this way of cooking clams is extremely easy and no matter how complicated cooking clams might sound, you simply cannot mess it up. Important things to keep in mind for this recipe: use good quality butter and white wine, and if possible fresh coriander and lemon. Without further ado, here comes a most anticipated #homemadeMonday recipe.
(serves two to four)
1kg fresh clams
six cloves of garlic
50 ml olive oil
150ml white wine
half a lemon
two tbsp fresh coriander
1. Place the clams in a large bowl with cold water and one tablespoon of salt, and let them sit (to clean) for at least half an hour. Rinse well afterwards.
2. Chop the garlic cloves and the fresh coriander.
3. Melt the butter in a large pan, alongside the olive oil and fry the garlic and coriander in it for about two minutes.
4. Add the clams to the pan and stir so that they absorb the butter and olive oil as they open up.
5. Cook until they are all opened up, or about five minutes.
6. Add the zest from half a lemon and the white wine and cook for another two minutes.
7. Serve with a fresh baguette and a cold glass of white wine.