Clams In White Wine (Amêijoas à Bulhão Pato)
In this delectable dish, tender small clams are cooked in a flavorful broth infused with aromatic garlic, a touch of heat from red pepper flakes, and a crispy texture from toasted bread crumbs. The briny clams absorb the essence of white wine and fresh herbs, creating a satisfying seafood experience that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 1/3 cup olive oil
- 5 garlic cloves
- Pinch of red pepper flakes (optional)
- 1 Tbs. fine dried bread crumbs, toasted
- 3 lb. small clams, preferably Manila,
- well scrubbed
- 1/2 cup dry white wine
- 1 cup water
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
Instructions
- In a calderos or large sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and bread crumbs and sauté until softened and pale gold, about 5 minutes. Add the clams, wine and water, cover and cook until the clams open, 5 to 8 minutes, depending upon the size of the clams. Discard any clams that failed to open.
- Transfer the clams and pan juices to warmed soup bowls, dividing evenly. Sprinkle with the parsley and cilantro and serve immediately. Serves 4 to 6.
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