This dish is not only about flavor but also about storytelling, as it traces its roots back to 19th-century Lisbon, where it was named in honor of the poet Raimundo António de Bulhão Pato.
The essence of Amêijoas à Bulhão Pato lies in its balance of simplicity and sophistication. Fresh clams are steamed with garlic, olive oil, and a splash of white wine, creating a broth that is light yet full of depth. A final touch of lemon and herbs adds brightness, turning a handful of everyday ingredients into an elegant seafood dish.
What makes Portuguese Steamed Clams so remarkable is their versatility. They can be enjoyed as a starter at a fine dining restaurant, as a casual dish at a seaside tavern, or prepared at home for a family gathering. No matter the setting, they never fail to impress.
By tasting Amêijoas à Bulhão Pato, you are not only savoring clams—you are experiencing a part of Portugal’s culinary heritage, one that celebrates the sea, poetry, and tradition in every bite.
