Prove Portugal

Henrique Sá Pessoa studied in the United States and gained experience in London and Sidney before returning to Portugal, where he worked in some distinguished places, such as Bairro Alto Hotel and Sheraton, both in Lisbon.
He was Chef of the Year in 2005 and became afterwards one of the most mediatic Portuguese chefs with the TV show ‘Entre Pratos’, transmitted in RTP2. The Portuguese Gastronomy Academy awarded him, in 2008, with the prize ‘Kitchen Art’. In 2009, Henrique developed his first personal project, the restaurant Alma.

Video

Ingredients

• 500 gr of clams
• 1 fresh chilli chopped
• 2 garlic cloves, minced
• 2 teaspoons minced ginger
• 2 chopped shallots
• 1/2 bunch coriander, chopped coarsely
• A pod of coarsely chopped lemongrass
• 25 ml white wine
• Olive oil to taste

Preparation

In a cataplana heat a little olive oil, sauté the shallot, garlic, ginger, chilli and lemongrass.
Sauté about 1 or 2 minutes.
Add the clams and engage well with the remaining ingredients.
Refresh with white wine and add the coriander.
Cover with the cataplana lid and let the clams open (about 3 minutes).
Serve with a few drops of lemon juice.

Images