Amêijoas à Bulhão Pato (Clams Portuguese Style)
Clams are a good source of protein but very low in fat. They contain omega-3 fatty acids, zinc, copper, selenium, vitamin B12, B2, B3, iron, and vitamin A. So. never hesitate when it comes to clams, they are not only rich in flavor but in all the good stuff!
If I had to choose my favorite Portuguese dish it would be Amêijoas à Bulhão Pato. This is a classic Portuguese seafood dish known for its simplicity, yet bold and tantalizing flavors. It is named after the renowned Portuguese poet and gastronome Raimundo António de Bulhão Pato. This dish represents the essence of Portuguese coastal cooking, blending fresh seafood with flavorful herbs and spices.
A Culinary Tradition
Amêijoas à Bulhão Pato, often referred to simply as "Amêijoas," centers around one key ingredient: clams. The preparation of Amêijoas à Bulhão Pato is characterized by its simplicity and reliance on quality ingredients. Fresh clams are gently cooked with garlic, coriander, olive oil, and a splash of white wine, resulting in a dish that is both aromatic and deeply flavorful. The garlic infuses the olive oil, while the coriander adds a refreshing herbal note, elevating the natural sweetness of the clams.
How to prepare Amêijoas à Bulhão Pato
To prepare Amêijoas à Bulhão Pato, you must start with cleaning the clams, ensuring that any sand or grit is removed. The clams are then sautéed in a generous amount of olive oil with minced garlic until they begin to open, releasing their briny juices. A splash of white wine is added to deglaze the pan, infusing the dish with a subtle acidity.
Next, freshly chopped coriander is sprinkled over the clams, The dish is then briefly simmered until all the clams have opened, signaling that they are cooked and ready to be enjoyed.
Serving and Enjoying
Amêijoas à Bulhão Pato is typically served piping hot, straight from the pan, allowing to savor its flavors at their peak. Crusty bread is often served alongside, perfect for soaking up the flavourful broth that pools at the bottom of the dish. Drink a chilled glass of Vinho Verde, a light and crisp Portuguese wine, that’s balancing the richness of the dish with its refreshing acidity.
Whether enjoyed as a starter or a main course, Amêijoas à Bulhão Pato is a dish that embodies the spirit of Portuguese cuisine – simple yet sophisticated, rustic yet refined. With its emphasis on fresh, high-quality ingredients and time-honoured cooking techniques, it is no wonder that this beloved dish continues to hold a special place in the hearts of both locals and visitors alike.
Health benefits
Amêijoas à Bulhão Pato, being a seafood dish, offers several potential health benefits: Clams are a good source of high-quality protein, which is essential for muscle repair and growth. It’s low in calories compared to other protein sources, making Amêijoas à Bulhão Pato a potentially lighter option for those watching their calorie intake. Clams are rich in omega-3 fatty acids, which are beneficial for heart health. These fatty acids may help lower triglyceride levels, reduce inflammation, and decrease the risk of cardiovascular diseases. Clams are also a good source of various vitamins and minerals, including vitamin B12, iron, zinc, and selenium. These nutrients play vital roles in energy metabolism, immune function, and overall health. The garlic and coriander used in the dish are rich in antioxidants, which help protect the body against oxidative stress and may reduce the risk of chronic diseases such as cancer and heart disease.
When prepared without excessive added fats, this can be a relatively low-fat dish, which is beneficial for heart health and weight management.
However, I am not going to lie, consider the overall preparation and ingredients used in the dish. For example, excessive salt or butter could detract from its healthfulness.
Next time you find yourself in Portugal or at a Portuguese restaurant, be sure to seek out this iconic dish or make it yourself. We’ve got you covered with the recipe!
Amêijoas à Bulhao Pato
A classic Portuguese seafood dish known for its simplicity, yet bold and tantalizing flavors.
Prep time: 3 hours
Cook time: 20 mins
Total time: 3 hours, 20 mins
Servings: 4
Cuisine: Portuguese
Ingredients:
- 1 kg clams
- 100 ml olive oil
- 2 cloves of garlic
- 1 glass of dry white wine
- 1 cup of fresh cilantro
- 1 lemon
Instructions:
- Put the clams in a bowl of salted water for 3 hours before cooking them. This is needed to get rid of the sand. If you bought the clams at the supermarket usually most of the sand is already gone.
- After you left them in the water for 3 hours you rinse them well.
- Cut the garlic cloves in thin slices and cut the cilantro gross.
- Heat up the olive oil in a large pot. It's important that the clams will have enough space to open up while cooking.
- Add the garlic to the pot and fry them, but not too much, they need to stay white. Add the cilantro and mix it up.
- After 2 minutes add the wine and keep stirring till it cooks.
- Add the clams to the pot and flavor with pepper and salt. Mix it all up.
- Cover the pot with the lid and let it cook on medium heat until the clams opened up, turn up the heat and take of the lid. Let it cook until the juices decreased 1/3.
- Once all the clams opened up, shovel the clams from the pot into a plate. Meanwhile keep the sauce boiling for 2 minutes.
- Pour the sauce over the clams and sprinkle with some lemon and serve with fresh bread.
