On cold winter days, savory seafood dishes can be as warming and satisfying as soups. Chef Francisco Rosa, of Alfama (214 East 52nd Street), offers up his recipe for a favorite pescatarian plate — clams Bulhão Pato.
“Nineteenth-century Portuguese poet Raimundo António de Bulhão Pato ironically became more famous for this clam recipe than for his poetry. It’s a classic that can be found all over Portugal. It is simple, quick, and easy to make — and delicious. Cilantro is well known as an ingredient in Asian and Mexican cuisines, but it’s also a staple in Portuguese cooking.”
Clams Bulhão Pato
by Chef Franciso Rosa of Alfama
2 tablespoons olive oil
1 tablespoon diced garlic
1 tablespoon finely chopped cilantro
3 tablespoons dry white wine
15 littleneck clams, cleaned
Lemon segments (to supreme the lemons, cut lengthwise, remove the peel, pith, and membranes and use only the soft flesh)
In a pan, add the olive oil and garlic over high heat and cook until the garlic becomes fragrant. Add clams, white wine, half the cilantro, and cover. Simmer for 5 minutes.
Uncover the pan and make sure that all clams are open, discarding any that aren’t. Top with remaining cilantro and lemon segments. Serve immediately.