Amêijoas à Bulhão Pato
Clams cooked in garlic, olive oil, coriander, and white wine.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The dish is named after the 19th-century Portuguese poet and epicure, António Bulhão Pato. It's a simple yet elegant preparation that showcases the freshness of the clams and highlights the traditional flavors of Portuguese cuisine. The coastal location of Portugal and abundance of seafood resources greatly influenced the development of this dish.
Amêijoas à Bulhão Pato is a beloved dish in Portugal, often enjoyed as an appetizer or light meal, especially in coastal regions. It is a staple in many 'cervejarias' (seafood restaurants and bars) and is frequently served as part of a 'mariscada' (seafood platter).
Social Gathering Food
It's a common dish to share amongst friends and family, often accompanied by crusty bread for dipping in the flavorful broth.
Celebratory Meal
The dish is often served during celebrations and special occasions, particularly those involving seafood.
Coastal Culture
It represents Portugal's strong connection to the sea and its rich seafood heritage.
Amêijoas à Bulhão Pato is characterized by its fresh, briny, and savory flavors, primarily highlighting the natural taste of the clams.
The dominant flavors are garlic, olive oil, and coriander, which complement the natural salinity and sweetness of the clams. White wine adds acidity and complexity, while the clam broth itself contributes to the overall umami and oceanic taste. A touch of lemon juice provides a bright, citrusy finish. The dish is not spicy, allowing the subtle flavors to shine.
Clam Freshness
Use only the freshest clams available. They should be tightly closed or close quickly when tapped. Discard any clams that remain open.
Soaking Clams
Soak the clams in saltwater for at least 20 minutes to remove any sand or grit. Change the water several times.
Olive Oil Quality
Use good-quality extra virgin olive oil for the best flavor.
Don't Overcook
Cook the clams just until they open. Overcooking will make them tough.
Serve Immediately
Serve the clams immediately with plenty of crusty bread for soaking up the flavorful broth.
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