Traditional Clam Dish From Portugal

Named after the 19th-century poet Raimundo António de Bulhão Pato, this simple Portuguese dish combines clams and a flavorful sauce that is based on olive oil, garlic, lemon juice, and fresh cilantro. However, the sauce can also have white wine as one of its ingredients. Bulhão Pato clams are typically enjoyed as an appetizer and are usually served with bread on the side.

Amêijoas à Bulhão Pato Authentic recipe

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WHERE TO EAT The best Amêijoas à Bulhão Pato in the world (according to food experts)

"It is almost inevitable to start the meal with seafood of the day - shrimp from the coast, canilhas, sea bream, shrimp, according to the sea and the season - or Amêijoas à Bulhão Pato, which are legitimate, fleshy and tasty."

"10 Places to Find the Best Clams: Camelo Restaurante - Close to the beach with the same name, the Camelo specializes in fish but welcomes us at the entrance with excellent Amêijoas à Bulhão Pato."

"10 Places to Find the Best Clams: O Josué - The rocks of the Costa Vicentina are fertile ground for all the small bivalves that cling there. The local clams are fantastic and are presented with great care in Josué. After devouring the Amêijoas à Bulhão Pato, our recommendation goes to the grilled sea bream."

"Three places to eat Amêijoas à Bulhão Pato in Porto: A Marisqueira de Matosinhos - Amêijoas à Bulhão Pato are cooked in olive oil, garlic and parsley, as tradition dictates."

"Three places to eat Amêijoas à Bulhão Pato in Porto: Ostras & Coisas - Marco Ferreira, responsible for Ostras & Coisas, inherited the taste for seafood because of his family, which has had the 31 de Janeiro restaurant in Póvoa de Varzim for over three decades, specializing in fish and seafood. In this Baixa restaurant you will find Amêijoas à Bulhão Pato as a starter."