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Portugal · Food

Amêijoas à Bulhão Pato

45 min
160 kcal
4 servings

By eatmundo · August 3, 2026

Amêijoas à Bulhão Pato🇵🇹AI-generated image

Same ingredients, elsewhere in the world

6 matches

Dishes from other countries' kitchens, made from the same core ingredients as Amêijoas à Bulhão Pato. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 6 matches

A iconic Portuguese dish from the Estremadura region, featuring fresh clams steamed in a fragrant garlic, coriander, and olive oil broth. It is best enjoyed with crusty bread to soak up the sauce.

According to eatmundo's ingredient comparison, the closest dish to Amêijoas à Bulhão Pato from another cuisine is Adas B Hamod (Lebanon): the two share 67% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Clean the clams thoroughly in cold salt water for at least 30 minutes to remove any residual sand.

  • 2

    Finely chop the fresh coriander and slice the garlic cloves into thin slivers.

  • 3

    Heat the olive oil in a wide, deep pan over medium heat.

  • 4

    Sauté the garlic and chili flakes for 2 minutes until fragrant but ensure the garlic doesn't burn.

  • 5

    Add the cleaned clams to the pan, cover with a tight lid, and steam on high heat for 5 minutes.

  • 6

    Shake the pan occasionally during the steaming process to ensure the clams open evenly.

  • 7

    Remove the lid once all shells are open, sprinkle generously with fresh coriander, and finish with a squeeze of lemon juice.

  • 8

    Transfer to a large serving bowl and serve immediately with plenty of bread.

Frequently Asked Questions

What is Amêijoas à Bulhão Pato?

Amêijoas à Bulhão Pato is a Portuguese seafood dish consisting of clams steamed in a sauce of olive oil, garlic, and coriander. It is commonly served as an appetizer or light meal, often accompanied by bread to soak up the sauce.

How do I ensure there is no sand in the clams?

Soak them in heavily salted water (like seawater) for at least 30 minutes, changing the water once if necessary.

Can I use frozen clams?

While fresh is infinitely better, you can use frozen ones, but skip the soaking step and add them directly to the pan.

What is the key to the broth?

The emulsion of olive oil and the liquid released by the clams when they open creates the velvety, savory sauce.

Is coriander mandatory?

Yes, it is the defining aromatic of this specific recipe; parsley would change the dish entirely.

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