Clams Bulhao Pato Steamed Clams With Coriander And Garlic Food

PORTUGUESE STEAMED CLAMS WITH CORIANDER

Portuguese Steamed Clams With Coriander image

I just love this receipe. The garlic and the fresh coriandor really complement each other. It gives a wonderful aroma. Do this receipe only if you have fresh coriandor, or else you will not get the same results. Dip fresh bread into the sauce, and enjoy with a nice cold white wine, or cold beer. I hope you enjoy this receipe as much as I do.

Provided by Mia 3

Categories European

Time 23m

Yield 415 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs fresh clams, well scrubed
5 garlic cloves, well chopped
1/4 cup olive oil
1/2 cup white wine
1 teaspoon salt
1/2 cup fresh coriander, well chopped
1 fresh hot chili pepper, chopped (opitional )

Steps:

Place the olive oil in a pot, add in you chopped garlic cloves, with a.
sprinkle of the fresh coriandor, and the hot chille pepper, if you decide.
to use it ( its not a must ) stir well for a minute then add your clams, salt,.
and you white wine, cover pot and let simmer, shaking pot every once.
in awhile. When clams are opened, pour everything into a serving.
platter, and now for the final touch, sprinkle the fresh coriandor over the.
steaming clams and enjoy!

Nutrition Facts : Calories 5.5, Fat 0.2, Cholesterol 1.9, Sodium 8.7, Carbohydrate 0.2, Protein 0.7

CLAMS BULHAO PATO

Clams Bulhao Pato image

Yield Makes 6 first-course servings

Number Of Ingredients 8

Ingredients

1 1/2 cups water
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
48 small hard-shelled clams (5 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
2 large garlic cloves, coarsely chopped
1 cup coarsely chopped fresh cilantro (about 1 large bunch)
1/4 teaspoon black pepper
Accompaniment: crusty bread

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.

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