6 portions
At our Sanjo restaurant, the “Clams like in Lisbon” dish is a celebration of spring, bringing a burst of Portuguese sunshine to our menu. Crafted under the guidance of our Chef Owner, who draws deeply from his Portuguese roots, this dish is a testament to the timeless appeal of his homeland’s cuisine. Using fresh chione clams as the centerpiece, it blends the robust flavors of olive oil and white wine with the delicate aroma of garlic and cilantro stems. So delicious.
The magic of this dish arrives in the shape of a squeeze of yellow lemon juice and a sprinkle of chopped fresh cilantro leaves. An authentic taste of Lisbon’s seaside gastronomy. It’s a testament to how recipes can cross borders, use local ingredients and bridges the gap between tradition and innovation.
Ingredients:
| 3 kg | Almeja chione |
| 682 ml | Olive oil |
| 682 ml | White wine |
| 90 g | Garlic |
| 18 g | Cilantro stems |
| 12 g | Cilantro leaves |
| 136 ml | Lemon juice |
Procedure:
- Clean the Almeja chione thoroughly under cold water to remove any sand or debris.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant but not browned.
- Increase the heat to high and add the Almeja chione to the skillet. Pour in the white wine and cover the skillet. Let the clams steam until they open, about 5 to 7 minutes.
- Once the clams have opened, reduce the heat. Add the cilantro stems and allow to simmer for an additional minute to infuse the flavor.
- Remove from heat. Discard any clams that did not open.
- Sprinkle the chopped cilantro leaves over the clams.
- Finish by drizzling lemon juice over the clams.
- Serve the clams directly in the skillet or transfer them to a serving platter, ensuring to pour the flavorful cooking liquid over them.
