Amêijoas à Bulhão Pato

The story

Amêijoas à Bulhão Pato is more than a starter: it is a route into Portugal’s Atlantic food story, with salt cod, seafood, olive oil, bread soups and convent sweets. The dish is built around salt cod, seafood, olive oil, garlic, eggs, pastry, rice, coriander and custard, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for summer seafood, family gatherings and menus with a strong sense of place, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. A beloved Lisbon appetiser made with fresh clams steamed in garlicky olive oil and finished with coriander and lemon.

Ingredients

• Main
• 0.5 kilogram clams1kg clams
• 2 piece garlic cloves4 garlic cloves
• 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
• 5 gram corianderFresh coriander [Phase 1 metric normalisation: fresh herb amount for serves 2]
• 15 millilitre Lemon juiceLemon juice [Phase 1 metric normalisation: standard lemon juice amount for serves 2]
• to taste to taste SaltSalt [Phase 1 metric normalisation: salt remains to taste]

Method

1. Method

   Clean clams. Sauté garlic in olive oil. Add clams, cover, cook until they open. Add coriander and lemon juice. Serve hot.

Nutrition

per serving

Estimated nutrition for Amêijoas à Bulhão Pato; use as editorial/testing data and refine from exact ingredient weights if needed.