Ameijoas a Bulhao Pato
A friend gifted me a bottle of freshly harvested Greek olive oil, which means it’s time to celebrate with these succulent clams in coriander sauce. They’re a Portuguese classic, tasty as an appetizer or a full meal. The clams are easy to prepare and go well with a glass of chilled white wine.
Use the smallest Manila clams you can find and serve with crusty bread and a green salad. The pan juices of the clams will mix with the coriander, creating a sauce that is perfect for drizzling over your finished dish. I love dipping my bread in the cooked clams.
Manila clams are easily recognizable with their deep wide bans of colors. For tender clams, cook them just until they open and then remove to a serving dish. When you add the coriander cook briefly, to keep the bright green color of the nutritious herb. Coriander is high in Vitamin A and C.
Clams in Coriander Sauce
- 2 lb (1 kg) Manila clams
- 2 Tbsp (30 mL) butter
- 2 Tbsp (30 mL) olive oil
- 4 cloves garlic, minced
- 2/3 cup (160 mL) dry white wine
- 3 bay leaves
- 1/4 tsp (1 mL) fine salt
- 1/4 tsp (1 mL) coarsely ground black pepper
- 1/2 cup (125 mL) chopped fresh coriander
- Lemon wedges
- Optional: fresh bread or bun for dipping
- Scrub the clams with a stiff brush under cold running water to remove surface sand and grit. Set aside.
- In a large heavy saucepan, heat the butter and oil over medium-high heat until the butter melts. Add the garlic and cook for 1 minute, until soft. Add the clams, wine, bay leaves, salt and pepper. Cover and cook for about 5 to 10 minutes, until the clamshells open. Discard any clams that do not open.
- Add the coriander and stir. Ladle the clams into serving bowls and drizzle remaining liquid over top. Serve immediately with lemon wedges