Clams Bulhão Pato by Chef Francisco Rosa of Alfama Restaurant
Clams Bulhão Pato
Executive Chef Fransisco Rosa of Alfama restaurant in New York City takes a fresh approach to the country’s cuisine, with modern dishes rooted in Portuguese classics and also inspired by the country’s many former colonies from Brazil to Goa to Southern Africa. Here’s his recipe for Clams a Bulhão Pato featured in the Village Voice .
This is a great party appetizer for the upcoming Holidays and celebrations. You must have some crusty Portuguese Homestyle Bread (Pao Caseiro – recipe on this blog) for dipping in the delicious sauce. Visit Alfama’s Website and take a look at the delicious Christmas and New Years menu. Read a recent article about the restaurant in Joonbug.com – Christmas Feasts Fit for a King/Awesome Christmas Eve & Christmas day meals
2 tablespoons olive oil
1 tablespoon diced garlic
1 tablespoon finely chopped cilantro
3 tablespoons dry white wine
15 little neck clams, cleaned
Lemon segments (to supreme the lemons, cut lengthwise, remove the peel, pith, and membranes and use only the soft flesh)
In a pan, add the olive oil and garlic over high heat and cook until the garlic becomes fragrant. Add clams, white wine, half the cilantro, and cover. Simmer for 5 minutes.
Uncover the pan and make sure that all clams are open, discarding any that aren’t. Top with remaining cilantro and lemon segments. Serve immediately.