Readers, epicureans, random people who discovered this blog in the first place, I am proud to present to you an awesome book about portuguese food. Not much has been published as such in the past, specially in english and in a down to earth way. It was, and still is, the foodie adventure Nelson Carvalheiro (writer) and Emanuel Siracusa (photographer) took on through our edible hidden treasures and rustic paths. Remember, it’s no longer about being the typical mass tourist, it’s about learning about a different heritage, an uncommon lifestyle, to return home with memories such as flavors, textures. And our country has it. It has it all!
After reading most of the book, and finally reaching the last chapter about the Algarve, I came upon my favorite recipe, about Bean Clams.
Nelson describes the fact that these clams can be searched for on the beach, it’s a very common things for locals to do (although it’s not legal). I myself used to pick them up and stuff them in my hat as a child, during the long lasting sunsets and warm breezes that would keep me searching the sands, so we could have some for dinner.
Tho whom doesn’t know what they are, they are gorgeous. You MUST eat them. Now, a little bit about this animal: here we eat them seasonally, and by this I mean we cook them during months that have the letter R. That’s right, except for the months of May, June, July and August, this delicacy is an essential part of our foodie gatherings, a relaxation, conversation, commensality induced dish to enjoy on a lazy Sunday afternoon (or any other day of the week if I might add).
Recipe (credit: Nelson Carvalheiro)
- 1 kg bean clams
- 2 tablespoons of olive oil
- 1 cup dry white wine
- 3 cloves of garlic
- Freshly ground pepper
- Lemon wedges
- Make sure to buy fresh live bean clams. This is quite obvious, but still, I’m sure some crazy person will go looking for the frozen stuff (don’t. Just, don’t). I acquired these at our local Lota (place where the boats come in with fresh fish, where they provide sea water to clean the shelfish at home. Although they have already been previously depurated (so we don’t get sick with toxins), further cleaning in your own kitchen is easy and tasty (less residual sand). Wash the clams with the sea water, and let them set at least 1/2 an hour so they spit out all the gunk (cover with plastic wrap otherwise you will have a sprinkler party in your kitchen).
- Slither the garlic, fry it in olive oil in a pan, without burning. Add the bean clams, lower the heat and let them open slowly.
- Add the wine and cover so the vapor can help the uniform cooking, without overcooking.
- Top with freshly squeezed lemon juice, chopped cilantro and freshly ground pepper.
- Serve with extra lemon wedges, some bread for sauce dipping and a refreshing glass of white wine.