Amêijoas à Bulhão Pato – Portuguese Garlic Clams with Herbs

1. 1

   Rinse the clams under cold water, scrubbing the shells to remove any sand or grit.

2. 2

   In a large pot, heat olive oil over medium heat and sauté minced garlic until fragrant.

3. 3

   Add red pepper flakes and clams to the pot, stirring well to coat with oil.

4. 4

   Pour in the white wine and cover the pot; let steam for about 5-7 minutes until clams open.

5. 5

   Remove from heat and stir in chopped parsley, seasoning with salt and black pepper.

6. 6

   Serve the clams in bowls, drizzling with the aromatic broth and garnishing with more parsley.

Per serving