Clams Lisbon Style (Amêijoas à Bulhão Pato)

Amêijoas à Bulhão Pato is a traditional Portuguese dish made with clams. It’s a simple yet delicious recipe where the freshness of the seafood beautifully combines with garlic, cilantro, and white wine. This dish is very popular in Portugal, especially in Lisbon, and is part of the country’s rich maritime culinary tradition.

Origin and Tradition

The name "Bulhão Pato" refers to a 19th-century Portuguese poet, and this recipe is one of the many ways clams are prepared in Portuguese cuisine. The simplicity of the recipe highlights the natural flavors of the clams, which are a highly valued ingredient in coastal Portuguese cooking. Traditionally, this dish is served in many seafood restaurants in Portugal, particularly in Lisbon, where it’s enjoyed as a starter or main course, often accompanied by bread to soak up the delicious sauce.

Ingredients:

• 1 kg of clams, thoroughly cleaned
• 4 garlic cloves, finely chopped
• 1 bunch of fresh cilantro, chopped
• 1/2 cup white wine
• Juice of 1 lemon
• Extra virgin olive oil
• Ground black pepper (to taste)
• Salt (to taste)

Instructions:

Preparing the Clams:
Before cooking, make sure to clean the clams properly to remove any sand or debris. To do this, you can soak them in salted water for a few hours to allow them to expel the sand.

Cooking:
In a large pan, heat a drizzle of olive oil over medium heat. Add the clams and sauté them for a few minutes until they begin to open up.

Garlic and Cilantro:
Add the chopped garlic to the pan and sauté it with the clams until it becomes golden and fragrant. Then, stir in the chopped cilantro and mix well to allow the flavors to combine.

Deglaze with White Wine:
Pour the white wine into the pan to deglaze the pan and dissolve any flavorful bits stuck to the bottom. Let it simmer for a few minutes to allow the alcohol to evaporate, concentrating the flavors.

Seasoning:
Add the lemon juice, ground black pepper, and adjust the salt to your taste. Stir gently to combine all the ingredients.

Final Cooking:
Continue cooking the clams until they are all fully opened. Discard any clams that remain closed, as they are not safe to eat.

Serving:
Remove the pan from the heat and serve the Amêijoas à Bulhão Pato hot. You can serve them as a main dish, accompanied by bread to soak up the delicious garlic and cilantro sauce.

Culinary Use and Tradition:

This dish is a true symbol of Portuguese cuisine, showcasing simple and delightful maritime flavors. The combination of garlic, cilantro, and white wine creates a flavorful and aromatic recipe. It is often served with bread to fully enjoy the sauce. Not only is this dish a treat in itself, but it also embodies the culinary richness of the sea, a hallmark of Portugal.

Amêijoas à Bulhão Pato is therefore a must-try in Portuguese cuisine, especially appreciated during family meals or in seafood restaurants, where the freshness of the clams and ingredients is essential.