Ingredients
- 2 pounds clams
- 6 cloves garlic
- 5 tablespoons olive oil
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 4 tablespoons cilantro
- to taste salt
- to taste fresh cracked pepper
Recipe Video
Watch the Portuguese Steamed Clams in Wine recipe video first:
Recipe steps
Step 1. Prepare clams and chop garlic12 hours Ensure the clams are thoroughly cleaned. Soak them in salted water for 12 hours in the fridge. If you have cleaned clams, you can only place them in a bowl with salt for 20 minutes before cooking. In the meantime peel and chop garlic, and chop cilantro. |
Step 2. Cook clams7 minutes Next day, in case your clams were not cleaned prior, clean clams in water thoroughly. Heat the pan over medium heat, add a little bit of olive oil and transfer clams to a pan. After mix them and add more olive oil. As soon as they start opening, they will give some water, mix them every 1 minute, add garlic. |
Step 3. Add wine3 minutes Season clams with black pepper, salt if need, keep in mind, they have enough salt from the sea inside, so just season a little, so you don't need to overseason them. (Sometimes I don't even season them) Add wine and mix them again and again. |
Step 4. Season clams1 minute Season with chopped cilantro and mix clams again. Transfer steamed clams to a bowl and pour sauce on top. |
Step 5. Serve1 minute Serve clams in a big bowl with sauce and toasted crispy bread. Add a few lemon slices. For authentic Portuguese experience, you can make thick toasted bread with butter "torrada com manteiga". |
About the Recipe + FAQ
If there’s one dish that describes Portuguese cuisine on the coast, it’s Steamed Clams in wine, known traditionally as Amêijoas à Bulhão Pato. Tender clams are steamed in garlicky olive oil, splashed with white wine and lemon juice, and finished with fresh cilantro. It’s rustic, quick, and full of pure flavor!
Which season is this recipe best for?
You can make this dish anytime of the year. Fresh clams are easiest to find during warmer months when their flavor is at its best. Cilantro is also more fragrant and vibrant during spring and summer season, making the sauce so good. Still, with high-quality frozen clams, you can enjoy Amêijoas à Bulhão Pato any time of year – just be sure to thaw them fully and rinse well before cooking.
Where can I buy the ingredients for this recipe?
Clams can be bought from your local fish market or seafood counter and you can ask for 2 pounds of small live clams. Make sure they’re tightly closed and fresh-smelling.
Garlic, olive oil, lemon juice, salt, pepper, and cilantro are easily found at any grocery store. Choose extra virgin olive oil, fresh garlic, and fresh cilantro.
The Portuguese Vinho Verde is a classic pairing, but Sauvignon Blanc or Pinot Grigio work great too.
Can I substitute the ingredients in this recipe?
Of course, you can make some changes to the Steamed Clams in Wine recipe.
If you don’t like cilantro, flat-leaf parsley makes a mild and fresh alternative. No white wine? Lemon juice can mimic the acidity. And while you can swap lemon for lime in a pinch, don’t skip the garlic – it defines the dish’s authentic flavor.
Can I make this recipe part of a menu?
Yes, and it’s a fantastic addition to both casual and elegant meals.
Serve it as a starter with crusty bread to soak up that garlicky broth.
For a main course, serve these delicious Foil Baked Sea Bream with Oven Baked Fries for a satisfying and nutritious meal. You can make my delicious Grilled Octopus Skewers. For a full Portuguese-style tapas spread, accompany it with marinated olives, salt cod fritters, and grilled chouriço.
For a dessert, go with my Kiwi Pavlova or Apple Cinnamon Cake.
Which drinks would you pair it with?
Wine is a great option, I recommend serving clams with a glass of cold Vinho Verde which is the traditional choice – light, crisp, and refresing.
Another alternative is beer – a Portuguese lager like Super Bock is refreshing alongside the briny clams.
For a non-alcoholic option, you can choose sparkling water with lemon or an iced herbal tea with mint pairs beautifully.
How long can I store this recipe leftovers?
Store in an airtight container with the cooking liquid for up to 2 days. Warm gently on the stove over medium-low heat. Don’t boil – just heat until warmed through.
Freezing is not recommended – clams become rubbery when frozen and thawed.
Recipe tips & tricks
Here are my tips on how to make this recipe perfect:
Soak clams in cold salted water for 20-30 minutes before cooking to purge sand.
Cover and steam the clams until they just open – about 5 to 7 minutes. Discard any that remain closed.
Stir in cilantro after cooking for color and fresh flavor.
Serve immediately, preferably in the same pot, for that rustic, straight-from-the-kitchen charm, or alternatively, you can use a heatproof pot.
I hope you will enjoy my steamed clams in wine (Amêijoas à Bulhão Pato) recipe because it is pure comfort in a bowl. It’s fast, flavorful, andcooked with a few simple ingredients. Serve it hot, with artisanal bread!
2 comments Hide comments
I love clams. I always order them for a starter when I am out eating seafood. Was too lazy to make them myself before, but not this time. Well, I can only say that I’ve lost so many years!!! Not only it turns out better (I love all the juices, and sauces, and anything I can pour onto or dip into), but it costs a fraction to make them at home compared to a restaurant. Thank you, Helena – you are a blessing! 🙂
I can’t even express how happy I am to read your review, Jenna. ❤️ It is exactly what I am after – show you how to make all these gourmet dishes at home. It is not as hard, and the result is always sooo rewarding!