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  • Julianna Sweeney

Portuguese Clams (Amêijoas à Bulhão Pato)

It's not uncommon for my family to cook up some seafood after dinner and dessert's already been served. One of Tyler and my favorite dishes is the clams.

We haven't gotten our fix since we've been away and now living on the coast, it only seemed fitting that we gave this recipe a go ourselves.


  • 2 lbs fresh little neck clams

  • 1/2 cup of extra virgin olive oil

  • 6 cloves of garlic (peeled and chopped)

  • 2 tbsp chopped fresh parsley

  • 1/2 cup dry white cooking wine

  • 2 tbsp sea salt

  • pepper to taste

  • 1 fresh squeezed lemon

  • Grass-fed butter melted (for dipping)


  1. Soak the clams in a large amount of water with the coarse salt for 3 hours. This will desalinate them and get rid of the excess sand they have. Place in the refrigerator

  2. Rinse several times, thoroughly in cold water to completely get rid of the sand and excess salt

  3. Use a brush to scrape the shells to remove the last traces of sand as well as any marine residues that might remain.

  4. Pour the olive oil in a large pot. Add the garlic and cilantro. Cook over medium heat for a few minutes

  5. Add the dry white wine and bring to a boil. Add the clams. Season with salt and pepper to taste

  6. Cover and cook over medium heat until the clams open (about 5 to 10 minutes)

  7. Once all the clams are open, place them on the serving dish and let the sauce boil over high heat for 2 minutes. Pour the sauce over the clams.

  8. Sprinkle with lemon juice before eating and use the melted butter for dipping. Enjoy!

It is SO easy to make and satisfying to eat. Whether you're going for an app, a full meal (add some pasta or rice) or just a late night snack, you're gonna wanna try this one out!

I hope you enjoy it as much as we did!

Sending love always,


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