Best 7 Clams Bulhao Pato Steamed Clams With Coriander And Garlic Recipes
Clams Bulhão Pato is a traditional Portuguese dish featuring steamed clams cooked with coriander and garlic in a flavorful broth. Originating from the southern region of Algarve, this dish is a testament to the region's rich seafood cuisine. The name "Bulhão Pato" is derived from the Portuguese words "bulhão," meaning broth, and "pato," meaning duck. While the exact origin of the name is uncertain, it is believed to have been inspired by the vibrant green color of the coriander, reminiscent of a duck's plumage. Indulge in the delightful flavors of the sea as we explore the best recipe for cooking this classic Portuguese delicacy.
Let's cook with our recipes!
CLAMS BULHAO PATO (STEAMED CLAMS WITH CORIANDER AND GARLIC)
Steps:
- In a heavy large wide bottomed kettle combine the boiling water the wine and the oil and bring the mixture to a boil. Add the calms and steam them covered over moderate heat for 5 minutes. Sprinkle the clams with the garlic the parsley the coriander and the pepper and steam them covered for 5 to 10 minutes or until they have opened. Stir the clams gently discard any unopened ones and serve them in large soup plates with some of the liquid and the bread.
STEAMED CLAMS WITH LEMONS AND CALABRIAN CHILES
Provided by Antonia Lofaso
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat the grill over medium-high heat.
- Add the butter, parsley sprigs, rosemary, thyme and chopped garlic to a medium Dutch oven over medium-high heat and allow the butter to melt. Add the preserved lemon, Calabrian chiles and clams and stir to combine. Cover the clams with the wine, then bring to a simmer and allow the clams to open and the sauce to reduce, stirring occasionally, about 5 minutes.
- Meanwhile, put the lemon halves and bread on the grill and allow to char all over, 2 to 4 minutes. Remove both from the grill. Rub each piece of bread with the whole clove of garlic and drizzle with the olive oil. Set aside until ready to serve.
- Remove the clams from the Dutch oven to a large serving bowl. Allow the sauce to reduce for another 2 minutes over high heat. Taste and adjust the sauce with salt, if needed. Add the charred lemon and bread to the serving bowl and pour over the reduced sauce, sprigs and all. Garnish with the chopped parsley.
CLAMS BULHAO PATO
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Bring water, wine, and oil to a boil in a 5- to 6-quart wide pot over moderately high heat. Add clams and boil, covered, 3 minutes. Sprinkle garlic, cilantro, and pepper over clams and boil, covered, until clams just open wide, 4 to 6 minutes. (Discard any clams that remain unopened after 9 minutes.)
- Gently stir clams, then spoon into large shallow soup bowls along with broth.
PORTUGUESE STEAMED CLAMS WITH CORIANDER
I just love this receipe. The garlic and the fresh coriandor really complement each other. It gives a wonderful aroma. Do this receipe only if you have fresh coriandor, or else you will not get the same results. Dip fresh bread into the sauce, and enjoy with a nice cold white wine, or cold beer. I hope you enjoy this receipe as much as I do.
Provided by Mia 3
Categories European
Time 23m
Yield 415 serving(s)
Number Of Ingredients 7
Steps:
- Place the olive oil in a pot, add in you chopped garlic cloves, with a.
- sprinkle of the fresh coriandor, and the hot chille pepper, if you decide.
- to use it ( its not a must ) stir well for a minute then add your clams, salt,.
- and you white wine, cover pot and let simmer, shaking pot every once.
- in awhile. When clams are opened, pour everything into a serving.
- platter, and now for the final touch, sprinkle the fresh coriandor over the.
- steaming clams and enjoy!
Nutrition Facts : Calories 5.5, Fat 0.2, Cholesterol 1.9, Sodium 8.7, Carbohydrate 0.2, Protein 0.7
GARLIC-STEAMED CLAMS
Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.
Provided by Danny
Categories Main Dish Clams
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
- Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
- Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
- Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g
SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
GARLIC STEAMED CLAMS
Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!
Provided by Bergy
Categories Lunch/Snacks
Time 8m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Discard any clams that are not firmly shut.
- Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
- Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
- Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
- To serve, place the clams in a shallow bowl & pour the broth over them.
Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.7, Cholesterol 29.6, Sodium 52, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 11.6
Tips:
- For best flavor, use fresh clams that are still alive. Look for clams with tightly closed shells, and discard any that are cracked or open.
- If you are using frozen clams, thaw them completely before cooking. Rinse them well under cold water, and drain them thoroughly.
- Use a large pot or Dutch oven to cook the clams. This will help to prevent them from overcrowding and ensure that they cook evenly.
- Don't overcook the clams. They will become tough and chewy if they are cooked for too long. Cook them just until the shells open, about 5-7 minutes.
- Serve the clams immediately with your favorite dipping sauce. Some popular options include melted butter, lemon juice, and garlic butter.
Conclusion:
Clams Bulhao Pato is a delicious and simple dish that is perfect for a quick and easy meal. The clams are steamed in a flavorful broth made with wine, garlic, coriander, and chili peppers. The resulting dish is a savory and satisfying seafood stew that is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love