Cristina Jung Todt
Sun with Style's original recipes
Welcome to the third Sun wtih Style’s original recipes. On Tuesday, February 23, 2021, we posted the curious history of Bulhão Pato Clams, a dish among the 7 wonders of Portuguese cuisine. Today we bring you our clams recipe, with an international touch to traditional clams.
So let’s get down to business … and good appetite!
- 1kg of clams (1kg for each person)
- 1 onion cut into small cubes
- 4-5 cloves of garlic
- 1 medium leek, chopped into thin slices
- bouquet garni: 1 bay leaf, 1 celery stalk broken into 3, 1 sprig of thyme
- 300 to 500 ml of white wine 300 ml of water
- red pepper to taste
- black pepper to taste
- very little salt, because seafood is already salty
- 1 bunch of chopped parsley
In a large saucepan melt the butter over medium heat, add the onion, leeks, garlic, red pepper, black pepper and a pinch of salt.
Cook until the onion is transparent, add the garni bouquet.
Add the wine and raise the heat to a boil, add the water and cover the pan to create steam.
To the covered pan over high heat, with bubbling content, add the clean clams, cover the pan again and give a slight shake, so the mussels settle in the pan.
Let it cook for 5 minutes with the lid on. Stir the mussels every 1-2 minutes with large spoon.
Cook it for 5 minutes or until the clams are open. Add the parsley and stir again, if necessary, cook for another 1 minute.
Serve in a bowl.
This dish goes well with garlic or normal bread (Italian type) and white wine.
If the clams are fresh, make them on the same day or the next day. If the dish is made the next day, leave the clams in an open bag in the refrigerator.
Cut all the ingredients first and then clean the seafood;
Never leave clams/mussels in water, as they die and there is a higher chance of food poisoning!