Clams “Bulhão Pato”/Ameijoas à Bulhão Pato
This is the standard way of serving clams in Portugal, named after the 19th century poet Raimundo António de Bulhão Pato; a simple recipe which brings out the full flavour in the freshest shellfish. Usually served as a starter with toasted bread, the meatiness of the clams with the lemon and parsley is a real flavour burst in the start of any meal.
500gr fresh (live) clams
1 cup roughly chopped coriander
2 finely chopped cloves garlic
3 whole dried chillies
1 juiced lemon
3 tbsp olive oil
1. Wash clams in fresh water to remove outside sand. Clams can be left in salted water (preferably sea water) for a few hours. If you’re worried about sand inside the clams you can sprinkle some flour on the water and leave for 30 minutes. This should make the clams open and therefore releasing any sand inside.
2. Heat up the olive oil in a large pot, add chillies, garlic and stir for a minute (do not overcook).
3. Add clams at high heat and close pot, shaking occasionally until clams are cooked (i.e. until the shells open which should take 3-5 minutes depending on the size of clams, pot etc…).
4. Add lemon juice and coriander. Toss and serve immediately with fresh white bread or toasted bread.