Bulhão pato clams

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1 kg of clams;
1 lemon;
4 garlic cloves;
1 bunch coriander;
2 soup spoons butter;
50 ml olive oil;
1 chilli;
vatel’s traditional sea salt from the algarve (hand harvested, just like the clams)

Place the clams in a bowl with water and plenty of vatel’s traditional sea salt from the algarve. Let them rest so that they release the sand. Wash them to clean the shell, change the water and add sea salt again. (at this moment, there were some funny events. Seeing afonso jumping backwards when he took a squirt of a clam and the man from the house changing their place as they squirted all over the coffee machine!!). Chop the garlic cloves into a skillet. Add the butter and oil and let it melt over a low heat. Add the chilli (with or without the seeds depending on whether you like it very spicy or not).

Drain the clams and pour them into the pan. Let the clams cook until they open, stirring occasionally.

Rectify the seasoning and when all the clams are open, add the lemon juice and the chopped coriander. Serve with country bread and accompany with a good wine and excellent company!

This article was developed with the support of vatel.

I may have received fees and/or products, but the content was written by me and contains only my opinion.

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