Imagine a steaming plate of tender clams, drizzled with warm garlic, aromatic cilantro, and vibrant white wine. This is Amêijoas à Bulhão Pato , an acclaimed Portuguese classic named after 19th-century poet and foodie, Raimundo António de Bulhão Pato. Simple yet unforgettable, this dish shines with just a few fresh ingredients and minimal effort.
With roots in Portugal’s sunny coast, it’s the kind of recipe that transports you to seaside taverns—and the perfect quick dip into gourmet fish cuisine.
Why you’ll love it
- Quick and hassle-free : ready in about 15 minutes, from start to finish.
- Bold yet balanced flavors : garlic, olive oil, and wine blend with clams to create a savory broth you’ll want to savor.
- Bread magnet : Crusty bread absorbs every last drop — the juice is best.
- Crowd-pleasing : Incredibly simple and elegant, great for romantic dates, casual dinners, or impressing guests.
Ingredients (Serves 4–6 people)
(Approximate, based on the Portuguese versions)
- 1 kg of small or small clams, well washed and rinsed
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic, thinly sliced
- 1 bay leaf (optional, but authentic)
- ½ cup Vinho Verde (a fresh, crisp Portuguese white wine)
- A handful of fresh cilantro, stems and leaves sliced and sprigs for garnish
- Juice of ½ lemon (optional, but adds a special touch)
- Crusty bread, to serve
Step-by-step instructions
- Clean the clams. Soak the clams in cold, salted water (and optionally a little cornmeal or vinegar to remove excess sand) for 10 to 60 minutes. Discard any open or cracked shells. Scrub the shells with a stiff brush.
- Sauté the aromatics. In a medium saucepan over low heat, heat the oil. Add the garlic (and bay leaf, if using). Cook until fragrant—only a minute or two to prevent browning.
- Steam the clams. Add the clam shells and stir to coat. Pour in the wine and cilantro sprigs (reserve a few leaves for garnish). Cover the pan and reduce the heat to medium-high. Shake the pan occasionally to distribute the heat evenly. Steam until the clams open—about 5 to 8 minutes.
- Finish and serve. Discard any unopened clams. Drizzle with lemon juice and add more olive oil, if desired. Garnish with fresh cilantro leaves. Serve immediately, with bread on the side to soak up the aromatic broth.
Professional tips
- Safety first : Throw away any clams that don’t open, as they are probably not safe to eat.
- Perfect pairing : A chilled glass of Vinho Verde is ideal; its light effervescence and crisp acidity contrast with the richness. For a non-alcoholic pairing, sparkling water with lemon or iced mint tea work wonders.
- Repurpose broth : Juices are pure magic—soak bread, toss with pasta, or drizzle over grilled fish for a flavor overload.
Why This Recipe Works for Pro Fast Food Recipes
- Quick and easy : Simple preparation, quick cooking — perfect for busy readers who want a lot of flavor quickly.
- Fresh and sophisticated : Uses minimal, high-quality ingredients, elegant enough for foodies and accessible for beginners.
- Versatile : Serve as an appetizer or light main course. Pair with pasta, salads, or grilled vegetables to further enhance your recipe.
Final considerations
This recipe for Clams à Bulhão Pato celebrates purity—fresh seafood, fragrant garlic, vibrant wine, and herbaceous cilantro, all blended into a thin broth that begs to be served with bread. It’s quick, elegant, and will spark readers’ interest in cooking with seafood.
