Estas amêijoas à Bulhão Pato são um clássico da culinária portuguesa, nomeadas em homenagem ao poeta Raimundo António de Bulhão Pato. O prato exemplifica a simplicidade elegante da gastronomia lusa, onde ingredientes de qualidade são tratados com respeito, permitindo que o sabor natural do mar se expresse através da frescura dos coentros e do aroma do alho.

Ingredientes

  • 1 kg de amêijoas (frescas ou congeladas)
  • 3 colheres de sopa de azeite
  • 3 a 4 dentes de alho esmagados
  • 1/2 limão (sumo)
  • Coentros frescos picados q.b.
  • Sal e pimenta preta moída na ocasião q.b.

Preparação

  1. Lavar bem as amêijoas para eliminar toda a areia (se forem congeladas, podem ir diretamente para o tacho).
  2. Numa frigideira larga ou tacho, aquecer o azeite e alourar ligeiramente os dentes de alho esmagados.
  3. Juntar as amêijoas, tapar e deixar em lume médio até abrirem e libertarem a água.
  4. Temperar com pimenta, sumo de limão, coentros frescos picados e retificar o sal.
  5. Servir de imediato, acompanhadas com pão torrado barrado com manteiga de alho e uma cerveja bem fresca.

Here’s the English version of this classic Portuguese clam dish below

Amêijoas à Bulhão Pato (Clams Bulhão Pato Style)

This iconic Portuguese dish, named after 19th-century poet Raimundo António de Bulhão Pato, represents coastal Portuguese cooking at its most pure and perfect. The beauty lies in its absolute simplicity – just a handful of ingredients that allow the sweet, briny flavour of the clams to shine through, enhanced by the aromatic trinity of garlic, fresh coriander, and lemon.

What makes this dish so beloved is the way each element contributes without overwhelming – the garlic provides a gentle warmth, the coriander adds freshness and colour, whilst the lemon brightens everything with its acidity. The natural juices released by the clams create their own delicious broth that’s perfect for soaking up with crusty bread. This is Portuguese taverna cooking at its finest – simple, honest, and utterly satisfying.

Ingredients

  • 1kg clams (fresh or frozen)
  • 3 tablespoons olive oil
  • 3 to 4 garlic cloves, crushed
  • ½ lemon (juice)
  • Fresh chopped coriander to taste
  • Salt and freshly ground black pepper to taste

Method

  1. Wash the clams well to remove all sand (if frozen, they can go directly into the pan).
  2. In a wide frying pan or saucepan, heat the olive oil and lightly brown the crushed garlic cloves.
  3. Add the clams, cover and leave over medium heat until they open and release their water.
  4. Season with pepper, lemon juice, fresh chopped coriander and adjust salt to taste.
  5. Serve immediately, accompanied by toasted bread spread with garlic butter and a cold beer.