World Recipe: Bulhão Pato

30 Nov World Recipe: Bulhão Pato

Bulhão Pato is one of the most iconic dishes of Portugal’s coastal cuisine. Its full name, Amêijoas à Bulhão Pato, pays tribute to the poet Raimundo António de Bulhão Pato, a lover of good food and traditional cooking. This dish, typical of Lisbon and the nearby regions of Estoril and Cascais, celebrates the freshness of local clams, paired with simple yet flavorful ingredients: garlic, coriander, lemon, and good olive oil. It’s quick to prepare, and the result is a burst of sea flavor that captures the Mediterranean essence and Portuguese passion for seafood.

Ingredients:

• 1 kg fresh clams
• 4 garlic cloves, chopped
• 1 bunch fresh coriander, chopped
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Preparation:

• Clean the clams. Place them in a bowl with cold water and salt for at least 30 minutes (preferably a couple of hours) to remove sand. Rinse well under running water.
• Sauté the garlic. In a large pan, heat the olive oil over medium heat and add the chopped garlic. Sauté for 1–2 minutes until golden, being careful not to burn it.
• Cook the clams. Add the cleaned clams, increase the heat, and cover the pan. Cook for 4–5 minutes, stirring occasionally, until all clams open. Discard any that remain closed.
• Add lemon and coriander. Pour in the lemon juice and sprinkle the chopped coriander. Gently mix so the flavors combine.

Serve and enjoy. Serve the clams hot, garnished with extra fresh coriander. Add lemon wedges and crusty bread for dipping in the delicious sauce.