Portuguese-style Clams
A classic Macau-style Portuguese dish, fresh clams in a garlic white wine sauce, tangy and appetizing, leaving a memorable taste.
Ingredients
9 items- Fresh clams 500g
- Dry white wine 100ml
- Garlic 4 cloves
- Onion 1/2
- Olive oil 2 tbsp
- Butter 1 tbsp
- Cilantro (coriander) 1 small bunch
- Salt to taste
- Black pepper to taste
Nutrition
Steps （8 steps）
Soak clams in 2% salted water for 30 min, changing water twice, until sand is expelled. Rinse and drain well.
Prepare aromatics: slice garlic, chop onion and cilantro. Set aside separately.
Heat a heavy pot over medium-low heat. Add olive oil and butter, cook until butter melts and foams.
Add garlic and onion; sauté over low heat for about 2 min until onion is translucent and fragrant. Avoid browning.
Turn heat to high; pour in white wine. Boil for 30 seconds to evaporate alcohol, scraping bottom with a wooden spoon.
Add drained clams; cover immediately and cook over high heat for 3-4 min, shaking pot occasionally, until all shells open.
Uncover; sprinkle cilantro, salt and black pepper. Toss quickly to combine, then turn off heat.
Transfer clams to a deep dish; pour pan juices over. Serve with crusty bread to soak up the sauce.
Tips
Use fresh clams for best flavor; discard any that remain closed. Choose dry white wine (e.g., Sauvignon Blanc). Cook garlic gently to prevent bitterness. Add cilantro just before serving for freshness.
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