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All About Portugal | December 14, 2018

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Ameijoas Bulhao Pato (clams) recipe

Ameijoas Bulhao Pato - Bulhao Pato Clams
Clara Campos

Bulhão Pato clams recipe is one of the most appreciated Portuguese seafood dishes. it is usually served as an appetiser or at the end of a lovely beach day.

Ameijoas Bulhao Pato (clams) recipe is one of the most appreciated Portuguese seafood dishes, usually served as appetiser at restaurants or at the end of a beach day. It goes well with a refreshing draft beer or a “imperial” as we call it here in Portugal.

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Ameijoas Bulhao Pato (clams) recipe
 
Prep time
Cook time
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Bulhão Pato clams recipe is a traditional Portuguese seafood dish, coming from Estremadura area. It is said that owes its name Raimundo António Bulhão Pato, a 19th Portuguese poet, who mencioned this recipe in his writings. This is one of the dishes you should not miss during your stay in Portugal, preferably with a refreshing vinho verde wine.
Recipe type: Appetiser, Seafood
Serves: 4
Ingredients
  • 1 kg clams
  • 2 garlic cloves
  • 1.5 dl olive oil
  • 1 bunch of parsley
  • 1 bunch of fresh coriander
  • 1 lemon (juice)
  • Salt and pepper to season
Instructions
  1. Wash carefully the clams under running water. In a pan fry the garlic cloves on the olive oil.
  2. Add the aromatic herbs, previously shopped, along with the clams. Season with the lemon juice, salt and pepper.
  3. Let it cook for about 10 minutes, until the clams have opened. Remove all the closed clams, for they are not proper for consumption.
  4. Add the wine and let it cook for about five more minutes. Finally serve this Bulhão Pato clams recipe with a magnificent Portuguese bread so you may enjoy the sauce.

 

Comments

  1. This looks so delicious. Does anyone know if there are Portugese restaurants in the NYC area?

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