This Portuguese clam dish might be one of the most straightforward Jukes recipes to prepare, yet the flavours are utterly mesmerising. While many would drink the famous Portuguese white wine Vinho Verde (and use it in the recipe) alongside this recipe, if you leave the wine out, it still works incredibly well. We at Jukes know that Jukes 1, the classic white, is extraordinarily talented when paired with a vast array of recipes, so it follows that it is a stellar partner for Amêijoas à Bulhão Pato, too. Be sure to try both chilled sparkling and still water (and even a 50/50 mix for a ‘prickly’ sensation) with Jukes 1 – the results are incredible. Saúde!
Ingredients (serves 4)
1 kg white Clams (Amêijoas Branca)
3 Garlic cloves (thinly sliced)
1 Lemon (juiced)
1 bunch of fresh Coriander – roughly chopped
Cracked black pepper
3 tbsp Olive oil
White wine (optional)
To prepare the clams, scrub them quickly and then soak them in cold water for a couple of hours, changing the water several times to discard sand particles. Also, discard any open clams or those with broken shells.
Bring the olive oil to medium heat in a frying pan and add the chopped garlic, allowing it to cook for three minutes or until soft and fragrant.
Introduce the clams, a splash of white wine (optional), chopped coriander and season with sea salt and cracked black pepper and stir them. Cover the pan with a lid and let them sizzle away for three minutes. Season with lemon juice, and discard any clams that have not opened before plating.
Serve with warm crusty bread or, my preferred option, indulgent, toasted, buttered sourdough bread.