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Brief Overview
Amêijoas à Bulhão Pato is one of Portugal’s most celebrated seafood dishes. Known for its bright, garlicky flavour and fresh simplicity, it is a favourite in coastal taverns and elegant Lisbon restaurants alike, enjoyed with a glass of chilled white wine.
This dish is all about letting the clam’s shine. Freshly caught and cooked quickly, they are bathed in a fragrant broth of garlic, olive oil, white wine, and coriander. It is light yet deeply flavourful, perfect for warm afternoons by the sea.
There is a social charm to Amêijoas à Bulhão Pato. It is rarely eaten alone, often shared among friends over conversation, with bread used to soak up every last drop of the sauce. It is both refined and effortlessly relaxed.
What Is Amêijoas à Bulhão Pato?
Amêijoas à Bulhão Pato is a simple clam dish, yet it carries an elegance that belies its ease. The clams are steamed open in a hot pan, releasing their natural juices into the fragrant sauce.
The cooking is quick, keeping the clams tender and avoiding any toughness. The sauce is poured over them immediately, and the dish is served straight from the pan while still steaming, ready to be mopped up with crusty bread.
Though it can be found in many Portuguese restaurants, the truest versions rely on pristine shellfish. Without fresh clams, the dish loses its essence, which is all about freshness and clean, briny flavour.
Ingredients and Taste
Fresh clams are the centrepiece, their natural saltiness forming the base of the dish. Garlic is sliced thin and sautéed gently in good Portuguese olive oil until fragrant, then splashed with white wine for depth.
Coriander leaves add a bright herbal note, balancing the richness of the oil. A squeeze of lemon juice just before serving sharpens the flavours, bringing a lively freshness to the warm, savoury broth.
The taste is a harmony of sea and shore. The clams bring a gentle sweetness beneath their briny bite, the garlic offers warmth, and the wine and lemon cut through with acidity. The coriander lifts everything with a clean, green finish.
A Taste of History
Amêijoas à Bulhão Pato is named after Raimundo António de Bulhão Pato, a 19th-century Lisbon poet and gastronome. Though he did not invent the recipe, his love of fine food and company helped bring it into prominence.
The dish emerged from Portugal’s long relationship with the sea. Coastal communities relied on clams as a staple, and the combination of olive oil, garlic, and wine reflects centuries of Mediterranean influence on Portuguese cooking.
Over time, it became a symbol of Portuguese summer dining, served in beachside cafés and city taverns alike. The name stuck, linking it forever with a man who embodied the pleasure of good food and conversation.
Today, Amêijoas à Bulhão Pato is more than a seafood recipe. It is a taste of coastal Portugal; a reminder of how the simplest ingredients can create a dish of elegance and depth. Each serving carries both the sea breeze and the country’s rich culinary heritage.
How to Make Amêijoas à Bulhão Pato
Amêijoas à Bulhão Pato is a classic Portuguese clam dish named after the 19th-century poet Raimundo António de Bulhão Pato. Brimming with fresh herbs, garlic, and olive oil, this dish celebrates simplicity and the natural sweetness of clams. Expect a fragrant, briny broth perfect for mopping up with crusty bread. See the recipe card at the bottom for printable directions
Ingredients
For the clams
- 1.5 kg fresh clams (Amêijoas), scrubbed and rinsed
- 1 tbsp coarse sea salt (for purging clams)
- Cold water (enough to cover clams)
For the cooking base
- 6 tbsp extra-virgin olive oil
- 6 garlic cloves, finely chopped
- 125 ml dry white wine
- Juice of 1 lemon
- 1 small bunch fresh coriander, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
For serving
- Extra lemon wedges
- Crusty bread
Cooking Instructions
Step 1: Purge the clams
To begin, place clams in a large bowl with cold water and 1 tbsp coarse sea salt. Leave for 1–2 hours to expel sand. Drain and rinse thoroughly. Transition to preparing the cooking base.
Step 2: Heat the olive oil
In a wide, heavy based pan, warm the olive oil over medium heat. Ensure the pan is large enough for the clams to open evenly. Continue to garlic preparation.
Step 3: Sauté the garlic
Add the chopped garlic to the oil and cook gently for about 1 minute until aromatic but not browned. Stir continuously to avoid burning. Proceed to adding wine.
Step 4: Add the white wine
Pour in the wine and bring to a gentle simmer. This deglazes the pan and forms the base of the clam broth. Transition to adding clams.
Step 5: Steam the clams
Increase the heat to medium to high. Add the clams, cover with a lid, and cook for 4–5 minutes until they open. Shake the pan occasionally for even cooking. Move to finishing touches.
Step 6: Season and finish
Discard any clams that remain closed. Add lemon juice, chopped coriander, salt, and pepper to taste. Toss gently to coat the clams in the aromatic broth. Proceed to serving.
Final Step: Serve immediately
Transfer the clams and broth to a serving dish. Serve hot with crusty bread to soak up the juices and add extra lemon wedges for brightness.
Variations and substitutions
- If fresh clams are unavailable, substitute with high quality frozen clams, thawed before use.
- Replace coriander with flat leaf parsley for a milder herbal note.
- Use fish stock instead of white wine for a non-alcoholic version.
- Add a pinch of dried chilli flakes for gentle heat.
Cooking Tips for Perfect Amêijoas à Bulhão Pato
- Always purge clams thoroughly to avoid grit in the broth.
- Avoid overcooking, as clams turn rubbery quickly.
- Use a wide pan so clams cook in a single layer and open evenly.
- Fresh coriander should be added at the end to keep its bright flavour.
- Serve immediately to enjoy the clams at their juiciest.
Amêijoas à Bulhão Pato (Clams in Garlic and White Wine Sauce)
Ingredients
For the clams
- 1.5 kg fresh clams Amêijoas, scrubbed and rinsed
- 1 tbsp coarse sea salt for purging clams
- Cold water enough to cover clams
For the cooking base
- 6 tbsp extra-virgin olive oil
- 6 garlic cloves finely chopped
- 125 ml dry white wine
- Juice of 1 lemon
- 1 small bunch fresh coriander chopped
- Salt to taste
- Freshly ground black pepper to taste
For serving
- Extra lemon wedges
- Crusty bread
Instructions
- To begin, place clams in a large bowl with cold water and 1 tbsp coarse sea salt. Leave for 1–2 hours to expel sand. Drain and rinse thoroughly. Transition to preparing the cooking base.
- In a wide, heavy based pan, warm the olive oil over medium heat. Ensure the pan is large enough for the clams to open evenly. Continue to garlic preparation.
- Add the chopped garlic to the oil and cook gently for about 1 minute until aromatic but not browned. Stir continuously to avoid burning. Proceed to adding wine.
- Pour in the wine and bring to a gentle simmer. This deglazes the pan and forms the base of the clam broth. Transition to adding clams.
- Increase the heat to medium to high. Add the clams, cover with a lid, and cook for 4–5 minutes until they open. Shake the pan occasionally for even cooking. Move to finishing touches.
- Discard any clams that remain closed. Add lemon juice, chopped coriander, salt, and pepper to taste. Toss gently to coat the clams in the aromatic broth. Proceed to serving.
- Transfer the clams and broth to a serving dish. Serve hot with crusty bread to soak up the juices and add extra lemon wedges for brightness.
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