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Serves/Makes: 8

Ingredients:

• 4 1/2 pounds (2 kg) clams (ameijoas)
• 3-4 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1/2 pint (1/4 liter) water
• Pepper
• Chopped coriander

How to cook Portuguese Clams in Broth:

• Heat olive oil in the bottom of a pot and let garlic take color in it.
• Add water, well washed clams, a little pepper and chopped coriander.
• Bring to the boil.
• When the clams are all open, serve them with the broth.

Notes:

The Portuguese name of this recipe is Ameijoas a Bulhao Pato. It was named to the memory of Portuguese a nineteenth-century poet - Bulhao Pato, whose name has for long been commemorated in this recipe.

This recipe for Portuguese Clams in Broth serves/makes: 8

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The Portuguese Clams in Broth Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Clams
Preparation Method: Poached/Simmered
Cuisine: Portuguese