THE GARLIC-FIRE REEF POT

(Our Play on Ameijoas à Bulhão Pato - DNA style)

THE GARLIC-FIRE REEF POT

Ingredients: 1kg Fresh Clams, 8 cloves Garlic (finely sliced), 60ml Olive oil, 1 tsp Chili flakes, 1 tsp Black pepper, 100ml Dry White Wine, 1 Lemon (juiced)...

Ingredients

  • 1kg Fresh Clams
  • 8 cloves Garlic (finely sliced)
  • 60ml Olive oil
  • 1 tsp Chili flakes
  • 1 tsp Black pepper
  • 100ml Dry White Wine
  • 1 Lemon (juiced)

Cooking Method

  1. The Architect Heat oil and garlic until it is a pale biscuit gold—do not brown.
  2. The Bloom Add chili and pepper with a 30ml splash of wine; the steam will release the sharp allicin oils.
  3. The Swell Pour in remaining wine; bring to a rolling boil. Add clams.
  4. The Marriage Cover and shake for 5 minutes until all shells have popped.
  5. The Final Flourish Stir in a massive hit of raw fresh coriander and lemon juice.

Cuisine: Portuguese

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