Amêijoas à Bulhão PatoClams with Garlic and Coriander

Walk into any Lisbon marisqueira and someone at the next table is mopping up a plate of amêijoas à Bulhão Pato with bread. The dish is named after Raimundo António de Bulhão Pato, a 19th-century poet who, so the story goes, loved it.

There are only five ingredients, so each one matters: the freshest clams you can find, good olive oil, plenty of garlic and coriander, and a squeeze of lemon at the end.

The recipe

Amêijoas à Bulhão PatoClams with Garlic and Coriander

Clams steamed open in olive oil, garlic, coriander and a squeeze of lemon. Lisbon's favourite seafood petisco, ready in 10 minutes once the clams are clean.

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Prep10 min

Cook8 min

Total18 min

Serves4 as a starter

Ingredients

MetricUS

Serves

4

as a starter

½×1×2×3×

• 1 kg live clams
• 5 tbsp extra virgin olive oil
• 5 cloves garlic, thinly sliced
• 1 large bunch coriander, roughly chopped
• 50 ml dry white wine (optional)
• 1 lemon
• Crusty bread to serve

Method

1. Purge the clams: soak them in cold salted water (about 35 g salt per litre) for 1–2 hours, then lift them out so the sand stays at the bottom. Throw away any with cracked shells or any that stay open when tapped.
2. Warm the olive oil in a wide pan or a cataplana over medium heat. Add the garlic and cook gently for 1 minute, until fragrant but not coloured.
3. Turn the heat to high, add the clams and half the coriander, and pour in the wine if using.
4. Cover and cook for 4–6 minutes, shaking the pan now and then, until the clams have opened.
5. Throw away any clams that stay closed. Squeeze over the juice of half the lemon, add the rest of the coriander and toss.
6. Serve straight from the pan with lemon wedges and lots of bread for the juices.

Notes

Clear ticks

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Make it a meal

Toss the clams and their juices through hot linguine for a quick Portuguese-style pasta, or serve them alongside a plate of pastéis de bacalhau for a petiscos night.

From the shop

What you’ll need

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Portuguese

Artame stainless steel cataplana, 24 cm

A real cataplana from Artame, a Portuguese cookware maker. Stainless steel works on every hob, induction included. The right size for two.

Tip: Choose 24 cm for 2 people, 30 cm for 4.

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Amazon best seller

Lodge 12-inch cast iron skillet

One of Amazon's best-selling pans. Gets hot enough to sear bitoque steaks and blister sardines.

Tip: Season it and it lasts forever.

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Portuguese

Vista Alegre Bicos goblets, set of 4

Vista Alegre has made porcelain and glass in Portugal since 1824. These goblets suit a Vinho Verde with your cataplana.

Tip: All-purpose goblets: wine, water or sangria.

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