Clams Bulhao Pato Steamed Clams With Coriander And Garlic Recipes

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.

CLAMS BULHAO PATO (STEAMED CLAMS WITH CORIANDER AND GARLIC)

CLAMS BULHAO PATO (STEAMED CLAMS WITH CORIANDER AND GARLIC) image

Categories Fish

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups boiling water
1/2 cup dry white wine
6 tablespoons olive oil (preferably portuguese or spanish)
72 small (1 to 2 inch) hard shell clams, scrubbed well
2 garlic cloves minced
1/4 cup coarsely chopped flat leafed parsley leaves
3/4 cup coarsely chopped fresh coriander
1/4 teaspoon pepper
crusty bread as an accompaniment

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.

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