Amêijoas à Bulhão Pato

Name: Amêijoas à Bulhão Pato
Cuisine: Portuguese
Ingredients: 1 kg fresh clams; 4 cloves garlic; 4 tbsp olive oil; a handful fresh cilantro; 2 tbsp lemon juice; 100 ml white wine; to taste salt; to taste black pepper

Amêijoas à Bulhão Pato is a traditional Portuguese dish featuring clams cooked in a fragrant sauce of garlic, olive oil, cilantro, and lemon. It is celebrated for its fresh, bright flavors and is a staple in coastal Portuguese cuisine, often served as an appetizer or light main course.

8 ingredients

garlickyfreshcitrusyherbaceousbriny

Culinary DNA Preview

Portuguese70%

Mediterranean30%

Ingredients

fresh clams
1 kg
garlic
4 cloves
olive oil
4 tbsp
fresh cilantro
a handful
lemon juice
2 tbsp
white wine
100 ml
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

Named after the 19th-century Portuguese poet Bulhão Pato, this dish originates from the Algarve region and highlights the region's abundant seafood and Mediterranean influences.

Culinary DNA

Ingredient ancestry breakdown

Portuguese70%

ingredients+techniques

Mediterranean30%

ingredient_origin

Techniques

soaking sautéing steaming tossing

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