Bulhão Pato-style clams
Bulhão Pato-style clams
INGREDIENTS
- 2 kg Brasmar clams
- 8 garlic cloves
- 750 ml olive oil
- 1 lemon
- 100 g margarine
- 1 small bunch of minced coriander
- Salt to taste
- Chilli to taste
Bulhão Pato-style clams
INGREDIENTS
- 2 kg Brasmar clams
- 8 garlic cloves
- 750 ml olive oil
- 1 lemon
- 100 g margarine
- 1 small bunch of minced coriander
- Salt to taste
- Chilli to taste
PREPARATION
Peel, wash and finely mince the garlic cloves.
In a pan, heat the olive oil. Add the margarine and let it melt.
Then, add the garlic cloves and let them braise, stirring occasionally.
Add the drained clams and season with salt, if necessary. Add the chilli and let them cook, stirring occasionally, until the clams open.
Add the minced coriander and squeeze some lemon juice.
Remove from the heat and serve the Bulhão Pato-style clams by plating your dish to your liking.
PREPARATION
Peel, wash and finely mince the garlic cloves.
In a pan, heat the olive oil. Add the margarine and let it melt.
Then, add the garlic cloves and let them braise, stirring occasionally.
Add the drained clams and season with salt, if necessary. Add the chilli and let them cook, stirring occasionally, until the clams open.
Add the minced coriander and squeeze some lemon juice.
Remove from the heat and serve the Bulhão Pato-style clams by plating your dish to your liking.
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