Amêijoas à Bulhão Pato
Amêijoas à Bulhão Pato (ah-MAY-zhoh-ash ah bool-YOWN PAH-too)
Clams in Garlic and Coriander
Fresh clams steamed open in a fragrant bath of olive oil, garlic, white wine, and fresh coriander. Named after a 19th-century poet, these clams are served with bread to soak up every drop of the briny, herbaceous broth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide skillet or clay dish
Garnishes: fresh coriander, lemon wedges
Accompaniments: crusty bread
Instructions
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1
Heat olive oil in a wide skillet over medium heat. Add garlic slices and cook until just golden, about 1 minute. Do not burn.
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2
Add bay leaf and pour in white wine. Bring to a rapid boil.
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3
Add purged clams all at once. Cover tightly and cook over high heat for 4-5 minutes, shaking the pan occasionally.
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4
Remove lid when all clams have opened. Discard any that remain closed.
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5
Squeeze lemon juice over the clams, scatter generously with coriander, and season with salt and pepper.
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6
Serve immediately in the pan with plenty of crusty bread to soak up the broth.
Did You Know?
The dish is named after Raimundo António de Bulhão Pato, a Romantic poet who loved this preparation so much that Lisbon restaurants named it after him.
Chef's Notes
Equipment Tips
- wide skillet with lid
- tongs
Garnishing
fresh coriander, lemon wedges
Accompaniments
crusty bread
The Story Behind Amêijoas à Bulhão Pato
Amêijoas à Bulhão Pato is Lisbon's most beloved petisco, named after the 19th-century poet who frequented the taverns of Lisbon's Bairro Alto. The combination of clams, garlic, coriander, and white wine is so quintessentially Portuguese that it has become the benchmark dish for judging any seafood restaurant in the country.
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