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Loading...This fragrant Portuguese coastal classic showcases tender clams simmered in a silky emulsion of olive oil, white wine, garlic, and fresh coriander, finished with a bright squeeze of lemon. Named after the 19th-century poet Raimundo Bulhão Pato, the dish comes together in minutes and is best enjoyed with crusty bread to soak up the herbaceous broth.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings (as an appetizer)
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 20 gFat
- 6 gSaturated Fat
- 5 gCarbs
- 1 gFiber
- 1 gSugar
- 14 gProtein
- 520 mgSodium
- 480 mgPotassium
- 85 mgCalcium
- 20 mgIron
- 14 mgVitamin C
- 160 mcgVitamin A
Ingredients
For the clams
- 1 kg fresh small clams, scrubbed
- Cold salted water, for purging
- 120 ml dry Portuguese white wine, such as Vinho Verde
For the sauce
- 60 ml Portuguese extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 small red chili, seeded and finely chopped (optional)
- 1 tsp finely grated lemon zest
- 25 g unsalted butter, cubed
- 1 small bunch fresh coriander, leaves and tender stems, chopped
- 1 tbsp fresh lemon juice, plus lemon wedges to serve
- Flaky sea salt and freshly ground black pepper, to taste
To serve
- Crusty Portuguese or sourdough bread, sliced and warmed
Directions
- Purge the clams: place them in a large bowl of cold salted water for at least 1 hour (or up to overnight, refrigerated) so they release any sand. Drain, rinse well, and discard any clams that are open and do not close when tapped.
- In a wide, heavy-bottomed pan or traditional cataplana, warm the olive oil over medium-low heat. Add the sliced garlic and chili (if using) and cook gently for 2-3 minutes until pale gold and fragrant — do not let the garlic brown.
- Add the clams and the white wine, raise the heat to medium-high, and cover. Steam for 3-5 minutes, shaking the pan once or twice, until nearly all the clams have opened.
- Discard any clams that remain tightly closed. Drop in the butter, lemon zest, and most of the coriander, then swirl the pan vigorously until the butter melts and forms a light, glossy emulsion.
- Squeeze in the lemon juice, season with salt and pepper, and toss once more. Taste the broth and adjust the lemon or salt as needed.
- Spoon the clams and broth into shallow bowls, scatter over the reserved coriander, and serve immediately with warm bread for soaking up the sauce and lemon wedges on the side.
Cook’s Notes
- Always purge clams in cold salted water for at least an hour to remove grit; a teaspoon of cornmeal in the water encourages them to purge faster.
- Use a dry, crisp Portuguese white such as Vinho Verde — never anything sweet or heavily oaked, which would overwhelm the briny clam flavor.
- Keep the heat gentle on the garlic; browned garlic turns the broth bitter and clouds the silky emulsion.
- A traditional cataplana (lidded copper pan) gives the most even steam, but any wide, heavy skillet with a tight-fitting lid works well.
- Serve the clams the moment they open — they turn rubbery quickly once overcooked or held too long.
