🇵🇹 Portugal · Food
Amêijoas à Bulhão Pato
By eatmundo · August 3, 2026
🇵🇹 PTA 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.
Ingredients
check them off as you prepareHow 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
How do I ensure there is no sand in the clams?+
Soak them in heavily salted water (like seawater) for at least an hour, 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.
🇵🇹 PTMundo Match
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