Lunch · 25 min · portuguese

Amêijoas à Bulhão Pato

This is the kind of Portuguese lunch you’ll make on repeat — clams and garlic, 25 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Clams
• 6 cloves Garlic
• 1/3 cup Olive oil
• 1/2 cup White wine
• 1/2 cup Cilantro
• 1 Lemon
• 1/2 tsp Red pepper flakes

Steps

1. Scrub the clams and discard any that stay open when tapped — only the living go in the pan.
2. Sizzle the sliced garlic and pepper flakes in olive oil until fragrant but not browned.
3. Add the clams and wine, cover, and steam 6 minutes, shaking the pan twice.
4. Uncover and boil 2 minutes to reduce the liquor into a sauce.
5. Shower with cilantro and lemon juice; the herbs should hit the hot clams and perfume instantly.
6. Serve with bread and a bowl for shells; the broth at the bottom is the prize.

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