Portuguese Steamed Clams in Wine

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.

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.

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.

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.

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.

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.

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.