Description
A classic Portuguese clam dish cooked in garlic, olive oil, and white wine, finished with fresh cilantro and lemon. Perfect for sharing with crusty bread and good company.
Ingredients
Scale
- 2 pounds fresh clams, scrubbed and soaked
- 1/4 cup olive oil
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1/4 cup fresh cilantro, chopped
- Lemon wedges, for serving
- Salt and black pepper, to taste
Instructions
- Soak clams in cold salted water for 1–2 hours, then rinse thoroughly.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté until fragrant but not browned, about 1–2 minutes.
- Pour in white wine and let it simmer for 2 minutes.
- Add clams, cover, and cook for 5–7 minutes, shaking occasionally, until clams open.
- Discard any unopened clams. Remove from heat and stir in chopped cilantro.
- Season with salt and pepper to taste and serve with lemon wedges and crusty bread.
Notes
- Use fresh, tightly closed clams for best results.
- Don’t overcook the clams — remove from heat as soon as they open.
- For a spicy kick, add red pepper flakes to the garlic oil.
- The leftover broth makes a great base for seafood pasta or rice dishes.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 0g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 50mg