FoodieAtlas
Recipes around the World
Shells pop open releasing their briny essence into a bubbling sauce of tomato, garlic, and peppers. Small clams called buzios are Cabo Verde’s everyday seafood treasure, steamed simply to celebrate their mineral sweetness. This is coastal cooking at its purest.
Rinse the Buzios under cold water. If using clams, scrub them thoroughly and soak them in water with a bit of salt for about 30 minutes to remove any sand. Rinse well and set aside.
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and cook until softened and translucent.
Stir in the minced garlic and cook for another minute.
Add the chopped tomatoes, red bell pepper, and green bell pepper. Cook until the vegetables are tender and the tomatoes start to break down.
Stir in the ground paprika, black pepper, and salt. Mix well.
If using white wine, pour it into the skillet and cook for a few minutes to allow the alcohol to evaporate and the flavors to meld together.
Add the prepared Buzios to the skillet. Cover and cook for about 5-7 minutes, or until the shellfish open up. Discard any that do not open.
Garnish with fresh chopped parsley.
Buzios are small clams found in Cape Verdean waters, typically steamed in their own liquor with a fragrant tomato-based sauce. A simple preparation celebrates their briny sweetness.
Buzios are harvested from the rocky and sandy shores of Cabo Verde, where small clams proliferate in island waters. They represent sustainable, accessible coastal protein.
Fresh small clams are essential, along with olive oil, onion, garlic, fresh tomatoes, red and green peppers, paprika, optional white wine, and fresh parsley for garnish.
Soak clams in salt water 30 minutes to purge sand. Build your sauce first, then add clams. Discard any that don't open—they may be dead. Don't overcook or meat toughens.
Serve in shallow bowls with plenty of broth for soaking crusty bread. White wine and fresh lemon accompany perfectly. A side salad provides refreshing contrast.