Amêijoas à Bulhão Pato
Savor the flavors of the sea with Amêijoas à Bulhão Pato at your next gathering!
On a lively Sunday afternoon in a cozy tasca in Lisbon, laughter fills the air as friends and family come together to enjoy a meal. One dish you’ll often see gracing the table is Amêijoas à Bulhão Pato. This delightful recipe, inspired by the beloved poet Bulhão Pato, brings the flavors of the sea right to your plate with its fresh clams, aromatic garlic, and a sprinkle of cilantro.
Every family has their own special touch when making Amêijoas à Bulhão Pato, but the heart of the recipe remains the same: it’s all about fresh ingredients and enjoying great moments together. Whether it’s a starter or the main event, this dish pairs beautifully with crusty bread to soak up that incredible broth, making it a must-have for any Portuguese feast.
Ingredients · 4 servings
- 1 kg fresh clams
- 4 cloves garlic, minced
- 100 ml olive oil
- 1 bunch fresh cilantro, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Method
- Rinse the clams thoroughly under cold water to remove any sand.
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the clams to the pot and stir well to coat them in the garlic oil.
- Pour in the lemon juice and season with salt and pepper.
- Cover the pot and cook for about 5-7 minutes, or until the clams open up.
- Remove from heat and sprinkle with fresh cilantro before serving.