Authentic Amêijoas à Bulhão Pato Recipe Portugal, Europe

Amêijoas à Bulhão Pato is a classic Portuguese dish from the Lisbon region. Named after the 19th-century poet Raimundo António de Bulhão Pato, who popularized this simple yet flavorful recipe, it primarily features clams cooked in a mix of garlic, olive oil, and coriander. The traditional preparation involves soaking the clams in salted water to expel sand, then sautéing them with finely chopped garlic in olive oil. Fresh coriander and a generous squeeze of lemon juice are added towards the end of cooking, infusing the dish with a unique, zesty aroma. While the classic recipe is cherished for its simplicity, variations do exist. Some chefs add white wine for an extra depth of flavor, while others might include a pinch of chili flakes for a spicy kick. In Portugal, Amêijoas à Bulhão Pato is typically served as an appetizer, often accompanied by crusty Portuguese bread to soak up the delicious, garlicky broth.