Amêijoas à Bulhão Pato (Clams in Buttery, White Wine sauce)
A pincho, pintxo or pinchu is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, Rioja, Cantabria, and Asturias. Pinchos are usually ‘spiked’ with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. Whereas tapas are sometimes complimentary with drinks.
Amêijoas à Bulhão Pato (Clams in Buttery, White Wine sauce)
The most legendary Portuguese appetizer is Amêijoas à Bulhão Pato. It’s the pure essence of the ocean and is as simple to make as it is delicious. Clams cooked in butter, garlic and wine is what makes this dish into one of the most delicious petiscos. PRO-TIP: Buy a few extra clams in case a few do not open. (Recipe: Shawnie Kelley)
- Serves
- 8
Directions
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In a large sauté pan over medium heat, bring the olive oil to a shimmer.
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Add the garlic, breadcrumbs and red pepper flakes. Sauté until garlic is softened and breadcrumbs toasted, about 2 minutes. Do not burn.
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Add the wine, clam juice (or stock), water, and bay leaf **Be careful the oil doesn’t spatter.
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Place the clams around the pan. Do not crowd or overlap and use a lid that gives them room to open up.
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Simmer covered until the clams open, 5 to 8 minutes, depending upon the size of the clams.
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Discard any clams that fail to open.
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Divide the clams and pan sauce evenly in small bowls.
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Garnish with parsley and cilantro and serve immediately.
From Shawnie's class “Culinary Crossroads: Global Appetizers”
