Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Clams à Bulhão Pato are a direct, aromatic, and elegant seafood snack.
The sauce comes from the combination of olive oil, garlic, cilantro, lemon, and the natural liquid from the clams.
It is a dish to eat with bread, savoring every spoonful of the broth.
Ingredients
- 1 kg of cleaned clams
- 4 cloves of sliced garlic
- 70 ml of olive oil
- 1 bunch of cilantro
- Juice of 1 lemon
- Black pepper
- Salt only if necessary
- Bread for serving
Preparation Method
- Soak the clams in salted water to release sand, if necessary.
- Heat olive oil and garlic without letting it burn.
- Add the clams and cover the pot.
- Cook until they open.
- Finish with cilantro, lemon, and pepper.
- Discard shells that do not open and serve with bread.
Tips from Empório Portugal
- Clams should be fresh and well cleaned.
- Do not cook after they open, to avoid becoming rubbery.
- The sauce should be light and fragrant.
Possible Substitutions in Brazil
- Vongole can replace clams in Brazil.
- Cilantro can be reduced, but it is a hallmark of the dish.
Pairing
White Vinho Verde or Atlantic white wine. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
Do you have a family Portuguese recipe?
Send it to the Empório Portugal community. Submitted recipes undergo review before any publication.
Submit my recipe