Clams in the Bulhão Pato style, named after the famous poet who was also a famed gourmand. This steamy aromatic dish is perfect when served with crusty bread for dipping.
3/4 cup dry white wine
3/4 cup water
1/8 cup extra-virgin olive oil
1 Tbsp butter
3 lbs hard-shell clams (cherry stone or little neck)
3 cloves of garlic, peeled and crushed
Pinch of Pepper
Pinch of Salt
3/4 cup of cilantro that has been roughly torn
Preparation Time: Active: 15 Minutes, Total Cooking Time: 1 hour and 15 minutes
Servings: 8 as an appetizer, 4 as a main course
Soak the clams in cool, salted water for about an hour so that they release their sand.
In a deep sauté pan, cook the garlic in the olive oil over medium heat for about 5 minutes. Add the butter, clams, salt and pepper, and simmer for about 5-8 minutes until the clams open. Discard any unopened clams. Squeeze the lemon and then sprinkle the cilantro over the clams and gentle stir once or twice to mix it in.
Spoon clams into serving bowls and then spoon broth over them.