Amêijoas à Bulhão Pato (clams, garlic, olive oil and wine)

clams 3 tn

Amêijoas à Bulhão Pato (clams, garlic, olive oil and wine)

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Cuisine Portuguese
Servings 1 serving


  • pounds clams
  • 2 tbsp extra virgin olive oil
  • 3 cloves of garlic peeled and chopped
  • ¼ cup chop cilantro
  • ¼ cuo wine
  • 1 pinch of salt if needed
  • black pepper to taste
  • fresh lemon juice to taste


  • Rinse clams thoroughly and several times in cold water to completely remove sand.
  • Optional if needed:Soak the clams in a large amount of water with the coarse salt for 3 -8 hours. They will purge the sand they contain. Place in the refrigerator.
  • Pour the olive oil in a pan. Add the garlic. Cook over medium heat for about a minute, add the clams
  • Add the dry white wine and bring to a boil. Add the clams. Season with salt and pepper.
  • Cover and cook over medium heat until the clams open, about 7 to 10 minutes.
  • Once all the clams are open, place them on the serving dish and Pour the sauce over the clams.
  • Sprinkle with lemon juice.
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Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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