Garlic Clams, or Amêijoas à Bulhão Pato, are a notable dish in Portuguese cuisine that combines the freshness of the sea with the warmth of garlic and parsley. This dish features fresh clams cooked with garlic and olive oil, offering a culinary experience that balances the briny flavors of the clams with the aromatic notes of garlic and herbs. Ideal for special occasions or a casual weeknight dinner, this recipe is straightforward yet refined, appealing to those who enjoy the simplicity of well-executed seafood dishes.
Ingredients
- 2 lbs clams, scrubbed
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the clams to the skillet and cover with a lid. Cook for about 5-7 minutes until the clams have opened.
- Stir in the chopped parsley and adjust seasoning with salt and pepper, if desired.
- Serve the garlic clams with crusty bread to soak up the flavorful broth.
Keywords: Dinner, Seafood, Main Course, Portuguese
Spice Rack: Salt, Black Pepper
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