Amêijoas à Bulhão Pato is one of our favorites Portuguese specialties. Almost every restaurant in Lisbon serves ameijoas (clams) and it’s our most chosen appetizer. Portuguese cuisine has a great variety of seafood. When it comes to shellfish, clams are seen as the most popular ones in Portugal. This appetizer is what you call the simple pleasure of life. Not only the Lisboetas, also travelers from all over the world enjoy eating amêijoas à Bulhão Pato by the sea or in a small tasca (a traditional Portuguese restaurant) in the Portuguese capital.
A traditional dish named after…..
This traditional Portuguese dish is named after Raimundo António de Bulhão Pato, a poet and gastronomist from Bilbao, Spain. He was an important figure in Portuguese society in the nineteenth century. His love for good food is still honored today as the popular dish Amêijoas à Bulhão Pato, still bears his name.
How to prepare ameijoas at home?
For who doesn’t live in Lisbon, this dish is actually super easy to prepare at home. First, put the clams in a bowl of salted water and let it sit for 3 hours, unless you like sandy clams. It will be enough to get rid of all the sand from the ocean. The dish itself doen’t need more than 20 minutes to prepare. Cook the clams with olive oil, garlic, white wine, lemon juice, cilantro, pepper and salt. Finish the dish with a good piece of bread and soak up the amazing juice of the clams mixed with lemon, olive oil, cilantro, and garlic.
Did you know clams are a good source of protein but very low in fat? They contain omega 3 fatty acids, zinc, copper, selenium vitamin B12, B2, B3, iron and vitamin A. So, never hesitate when it comes to clams, they are not only rich in flavor but in all the good stuff!
Amêijoas à Bulhão Pato
- 1 kg clams
- 100 ml olive oil
- 2 cloves of garlic
- 1 glass dry white wine
- 1 cup fresh cilantro (coriander)
- 1 lemon
- Put the clams in a bowl of salted water for 3 hours before cooking them. It will be enough to get rid of all the sand. If you bought them at the supermarket most of the sand should already been cleaned up.
- After you left them for 3 hours in salted water you rinse them well.
- Cut the garlic cloves in thin slices and cut the cilantro gross.
- Heath up the olive oil in a large pot. It’s important that the clams will have enough space to open up in the pot when cooking them.
- Add the garlic to the pot and fry them but not too much, they need to stay white. Add the cilantro and mix it up.
- After 2 minutes add the wine to the pot and keep stirring till it cooks.
- Add the clams to the pot and flavor with pepper and salt. Mix it all up.
- Cover the pot with a lid and let it cook on medium heath until the clams opened up. When the clams opened up, turn up the heath and take off the lid. Let it cook until te juices decreased till 1/3.
- Once all the clams opened up, shovel the clams from the pot into a plate, meanwhile keep the sauce boiling for 2 minutes.
- Pour the sauce over the clams and sprinkle with some lemon and serve with fresh bread!