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.
Ingredients
1kg fresh clams, purged in salted water
6 cloves garlic, thinly sliced
Large bunch of fresh coriander, roughly chopped
150ml dry white wine
4 tbsp extra-virgin olive oil
1 bay leaf
Salt and white pepper
Lemon juice
Instructions
1Heat olive oil in a wide skillet over medium heat. Add garlic slices and cook until just golden, about 1 minute. Do not burn.
2Add bay leaf and pour in white wine. Bring to a rapid boil.
3Add purged clams all at once. Cover tightly and cook over high heat for 4-5 minutes, shaking the pan occasionally.
4Remove lid when all clams have opened. Discard any that remain closed.
5Squeeze lemon juice over the clams, scatter generously with coriander, and season with salt and pepper.
6Serve 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.