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 … Continue reading Clams “Bulhão Pato”/Ameijoas à Bulhão Pato

Snapper with cockle sauce / Pargo com molho de berbigão

Inspired by Bulhão Pato’s coriander, garlic and shellfish magic, this is a flavourful and delicious approach to serving fish filets. The make or break aspect of this is to get the right flavour balance in the shell fish stock. The method works equally well with fillets of bream or bass.