Best 2 Clams Bulhao Pato Steamed Clams With Coriander And Garlic Recipes
Embark on a culinary journey to the vibrant shores of Portugal with Clams Bulhão Pato, a delightful seafood dish that captures the essence of coastal flavors. This traditional recipe, also known as Steamed Clams with Coriander and Garlic, is a symphony of briny clams, aromatic herbs, and zesty citrus, culminating in a captivating dish that tantalizes the taste buds. Our comprehensive guide presents two variations of this classic dish: the traditional Clams Bulhão Pato and a simplified version that streamlines the ingredient list while preserving the authentic flavors. Both recipes promise an explosion of flavors, transporting you to the sun-kissed shores of Portugal with every bite.
Let's cook with our recipes!
CLAMS BULHAO PATO
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Bring water, wine, and oil to a boil in a 5- to 6-quart wide pot over moderately high heat. Add clams and boil, covered, 3 minutes. Sprinkle garlic, cilantro, and pepper over clams and boil, covered, until clams just open wide, 4 to 6 minutes. (Discard any clams that remain unopened after 9 minutes.)
- Gently stir clams, then spoon into large shallow soup bowls along with broth.
CLAMS BULHAO PATO (STEAMED CLAMS WITH CORIANDER AND GARLIC)
Steps:
- In a heavy large wide bottomed kettle combine the boiling water, the wine and the oil and bring the mixture to a boil. Add the calms and steam them, covered over moderated heat for 5 minutes. Sprinkle the clams with the garlic, the parsley, the coriander and the pepper and steam them covered for 5 to 10 minutes more or until they have opened. Stir the clams gently, discard any unoopened ones and serve them in largew soup plates with some of the liquid and the bread.
Tips:
- Use fresh clams: Fresh clams have a briny, sweet flavor and a tender texture. Look for clams that are tightly closed and have no cracks or chips in their shells.
- Purge the clams: Purging the clams helps to remove any sand or grit from their shells. To purge the clams, place them in a bowl of cold water and let them soak for 30 minutes. Change the water every 10 minutes.
- Use a large pot: You will need a large pot to steam the clams. Make sure that the pot is big enough to hold all of the clams in a single layer.
- Don't overcrowd the pot: If you overcrowd the pot, the clams will not steam evenly and some of them may not open.
- Use a steamer basket: A steamer basket is the best way to steam clams. The steamer basket will keep the clams out of the water and prevent them from overcooking.
- Steam the clams for the correct amount of time: Clams only take a few minutes to steam. Overcooking them will make them tough and chewy.
- Serve the clams immediately: Steamed clams are best served immediately. They can be served with a variety of dipping sauces, such as melted butter, garlic butter, or a simple vinaigrette.
Conclusion:
Clams Bulhão Pato is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The clams are steamed in a flavorful broth made with white wine, garlic, cilantro, and tomatoes. The dish is served with a side of crusty bread for dipping. Clams Bulhão Pato is a popular dish in Portugal and Brazil, and it is now becoming popular in other parts of the world. If you are looking for a new and exciting way to cook clams, give Clams Bulhão Pato a try. You won't be disappointed!
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