Portuguese Clams
This is a Classic Portuguese recipe
Yield: 4 people
Calories: 284kcal
Materials
- 12 medium 1 1/2 pounds littleneck clams
- 3 tbsp Extra-virgin olive oil
- 2 garlic cloves very thinly sliced
- 2 fresh bay leaves notches cut every 1/2 inch
- 1/2 cup dry white vinho Verde
- 2 sprigs plus 1/2 cup chopped fresh cilantro leaves
- Crusty bread for serving
Instructions
- Heat a saucepan over medium-low heat.
- Coat the bottom with oil and add the garlic and bay leaf.
- Cook, stirring until very aromatic, about 4 minutes.
- Toss in the clams and stir to coat in the mixture and get a sizzle going on them.
- Add the vinho Verde and cilantro sprigs.
- Cover, raise the heat to medium-high, and cook, shaking the saucepan frequently, until the clams start to open about 5 to 8 minutes.
- The liquid should be boiling vigorously. Pull out the clams that open first and put them in a dish.
- Cover the saucepan again and continue cooking and pulling until all the clams open. After 5 minutes, any clams that don't open are dead; throw them out.
- Discard the bay leaf and cilantro sprigs.
- Strain the sauce into a large bowl.
- Swirl in 1 tbsp olive oil then fold in the clams and cilantro.
- Serve immediately with plenty of crusty bread.
Video
Nutrition
Serving: 1portion | Calories: 284kcal | Carbohydrates: 5g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 312mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4261IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg