Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Amêijoas à Bulhão Pato are a direct, aromatic and elegant seafood snack.
The sauce is born from the encounter between olive oil, garlic, coriander, lemon and the natural liquid of clams.
It's a dish to eat with bread, enjoying every spoonful of the broth.
Ingredients
- 1 kg of clean clams
- 4 sliced garlic cloves
- 70 ml olive oil
- 1 bunch of coriander
- Juice of 1 lemon
- Black pepper
- Salt only if necessary
- Bread for serving
Method
- Leave the clams in salted water to loosen sand if necessary.
- Heat olive oil and garlic without letting it burn.
- Add the clams and cover the pan.
- Cook until they open.
- Finish with coriander, lemon and pepper.
- Discard shells that do not open and serve with bread.
Tips from Empório Portugal
- Clams must be fresh and very clean.
- Don't cook them after they open, so they don't become rubbery.
- The sauce should be light and fragrant.
Possible substitutions in Brazil
- Vôngoles can replace clams in Brazil.
- Coriander can be reduced, but it is a hallmark of the dish.
Pairing
White Vinho Verde or an Atlantic-style white. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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