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Bulhão Pato-style Clams

Raimundo António de Bulhão Pato (1828-1912) was a writer, poet and politician but became better known as a gourmet. The signature dishes he created include clams, hare, partridge and grouper.

1 kg fresh (live) clams
3 cloves garlic
3 table sp. olive oil
1  bunch coriander
3 table sp. white wine
1 lemon

. Rinse the clams with tap water and even leave them soaking in water for 2 hours or so. in order to release any sand inside. Wash clams in fresh water to remove the outside sand.
. Heat up the olive oil in a large pot, add the garlic and stir for a minute (do not overcook).
. Add clams at high heat and close pot, shaking occasionally until clams are open.
. Add salt, pepper, white wine, lemon juice and coriander.