Lower Alentejo Clam Broth

Lower Alentejo clam broth is a traditional recipe in which the cuisine has always known how to connect the inland region with the nearby coast, making the most of products from the sea and land. Simple and comforting, this dish reflects a resourceful style of cooking, characterised by the use of extra virgin olive oil, bread and fresh herbs, transforming humble ingredients into a broth of great elegance and flavour.

The natural salinity of the clams, the richness of the egg yolk and the freshness of the lemon call for a balanced, fresh white wine. The Herdade do Estacal Cordovil olive oil, fruity and slightly peppery, enhances the clams' aromas and adds depth to the broth.

Pairing: Antão Vaz & Arinto – Herdade do Estacal | Cordovil Extra Virgin Olive Oil – Herdade do Estacal

Serves: 4 people
Preparation: 10 minutes
Cooking: 20 minutes
Total time: approximately 30 minutes

Ingredients for the clam broth

• 1 kg of clams
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• ½ bay leaf
• 1 egg yolk
• Chopped parsley, as needed
• 1 dl of Cordovil Extra Virgin Olive Oil – Herdade do Estacal
• Salt to taste
• A few drops of lemon juice
• Approximately 7 dl of water
• Thinly sliced Alentejo bread

How to make Lower Alentejo clam broth

1. Sauté the aromatics. Sauté the onion, garlic and bay leaf in the Cordovil olive oil over low heat for 5 minutes.
2. Open the clams. Separately, open the clams without seasoning. Remove them from their shells and reserve the cooking liquid, strained through a fine cloth.
3. Make the broth. Add the clam cooking liquid to the sautéed mixture, add the necessary amount of water (approximately 7 dl) and season with salt. Bring to a boil and cook for 5 minutes.
4. Add the clams. Add the cleaned clams to the broth and cook for 2 minutes.
5. Add the egg yolk. Remove from the heat and carefully stir in the egg yolk, mixing to prevent it from curdling. Add a few drops of lemon juice and the chopped parsley.
6. Serve. Pour the very hot broth over thin slices of Alentejo bread and serve in a covered dish or tureen.

Variation

Replace the egg yolk and lemon with one dessert spoonful of flour dissolved in a little vinegar. Proceed in the same way with the rest of the recipe.

Tips for a more flavourful broth

The secret lies in the clam cooking liquid - do not waste it. Strained through a fine cloth, it is what gives the broth its deep, maritime flavour. Always use day-old Alentejo bread so that it absorbs the broth well without falling apart.

Wine to serve with clam broth

We suggest Antão Vaz & Arinto from Herdade do Estacal, served well chilled. Balanced and fresh, it complements the salinity of the clams and the richness of the bread without overpowering the dish's flavours.

Indicative nutritional information

Per serving (1 person):

• Energy: 320 – 400 kcal
• Protein: 18 – 25 g
• Total fat: 18 – 24 g
• of which saturated fat: 3 – 5 g
• Carbohydrates: 20 – 30 g
• Sugars: 2 – 4 g
• Fibre: 2 – 4 g
• Salt: 2.0 – 3.0 g

The values shown are estimates calculated based on the quantities indicated and may vary according to the ingredients used. This information is provided for guidance only.

Bring this Alentejo tradition to the table

Prepare this recipe with Cordovil Extra Virgin Olive Oil from Herdade do Estacal and also discover our Alentejo Açorda with Cod.

Traditional recipe from the Lower Alentejo, adapted by Herdade do Estacal for the "À Mesa com o Alentejo" blog, while fully preserving the original methods and ingredients.
Source: Manuel Camacho Lúcio, Regional Cuisine of the Lower Alentejo.