Description
A classic Portuguese clam dish simmered in garlicky olive oil, lemon juice, and fresh cilantro. Perfect for a light meal or appetizer with crusty bread.
Ingredients
Scale
- 2 pounds fresh clams, scrubbed and rinsed
- 6 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 1 small white onion (optional), finely chopped
- 1/3 cup clam juice (or dry white wine, optional)
- Juice of 1 lemon
- 1/2 cup fresh cilantro, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Warm a large sauté pan over medium heat.
- Add olive oil and garlic to the pan. Sauté until garlic is golden and fragrant, about 2–3 minutes.
- Stir in chopped onion (if using) and cook until translucent. Add clam juice and let it simmer for 2 minutes.
- Add cleaned clams to the pan and toss well. Cover immediately with a lid.
- Let the clams steam for 5–7 minutes, shaking the pan occasionally until they all open.
- Remove from heat. Stir in cilantro, lemon juice, salt, and black pepper.
- Transfer to a serving bowl. Garnish with extra cilantro and lemon wedges. Serve warm with crusty bread.
Notes
- Always soak clams in salted water for 20 minutes to remove grit.
- Use high-quality olive oil for the best flavor.
- Discard any clams that do not open after cooking.
- Serve immediately for the best texture and taste.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 0g
- Sodium: 510mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 45mg
Keywords: Portuguese clams, Amêijoas à Bulhão Pato, garlic clams, seafood appetizer, easy clam recipe