Most coastal cuisines in the Mediterranean apply the same principles to cooking clams, or most shellfish, for that matter. You sauté a bit of aromatic vegetables, most likely garlic, add the clams, then introduce a bit of liquid, most likely white wine. What really sets the Portuguese method apart is the use of coriander, not just as a garnish, but actually cooking it. It really enriches the sauce and makes a difference. This is my favourite way to enjoy cooked clams.
0:00 – Intro
0:15 – How to Clean Sand from Clams
1:00 – What Makes Portuguese Clams Special
1:20 – Slicing & Sweating Garlic
1:48 – Cooking the Clams
2:09 – Adding White Wine
2:21 – Coriander Is NOT A Garnish
2:51 – Cooking with Lid On
3:33 – Finishing Touches
This is definitely a dish you want to serve with more bread than you think you need.
As much as I love coriander, I prefer not adding raw garnish at the end, as it can be overpowering.
*Ingredients*
Clams
Olive oil
Salt
Coriander – roughly chopped
Garlic – about 3 cloves, thinly sliced
Dry white wine – about 125ml
*Directions*
1. Scrub the clams thoroughly, then add them to a bowl of salted water. (You don’t actually have to make it as salty as the sea. About 6% salt would do the job.) Let the clams sit for about 15 minutes.
2. Add olive oil to a pan on medium heat (induction 5.5). Add the thinly sliced garlic to cook, stirring constantly. Cook until fragrant, but not browned.
3. Add clams to the pan, ideally forming an even layer. Add a dash of dry white wine and the chopped coriander. Cover with a lid and cook for about 5 minutes or until they are all open.
4. Stir to mix and garnish with some lemon on the side.
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