Ameijoas à Bulhão Pato
Clams prepared in the style of Bulhão Pato, a traditional Portuguese seafood dish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Ameijoas à Bulhão Pato is named after the 19th-century Portuguese poet and epicure, Raimundo António de Bulhão Pato. It exemplifies the Portuguese tradition of simple cooking that highlights the quality of fresh seafood. Bulhão Pato himself was known for his refined taste and appreciation for good food, and the dish reflects his preference for simplicity and high-quality ingredients.
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Ameijoas à Bulhão Pato is a beloved dish in Portuguese culture, often enjoyed as a starter or petisco (snack) at restaurants, taverns, and family gatherings, especially along the coast.
Social Gathering Staple
It is often served as part of a larger spread of petiscos, alongside other seafood dishes, cheeses, and cured meats, fostering a communal dining experience.
Coastal Cuisine
Reflects Portugal's strong connection to the sea and its abundance of fresh seafood. It's particularly popular in coastal regions where fresh clams are readily available.
Simplicity and Quality
The dish's simplicity highlights the Portuguese appreciation for high-quality, fresh ingredients, emphasizing the natural flavors of the seafood.
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The dish is characterized by its fresh, briny, and garlicky flavors, complemented by the herbaceous notes of cilantro and the acidity of lemon.
The primary flavors come from the fresh clams, which release their natural salinity and sweetness as they cook. Garlic is essential, providing a pungent and savory base. Cilantro adds a bright, fresh herbal note, while lemon juice contributes acidity to balance the richness and enhance the other flavors. Olive oil provides a smooth, rich mouthfeel, while the white wine adds a subtle fruitiness and depth. Black pepper adds a touch of spice.
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Clam Selection
Use the freshest clams possible. Look for clams that are tightly closed or close quickly when tapped. Discard any that are open and do not close.
Soaking Clams
Soak the clams in saltwater for at least 30 minutes before cooking to remove any sand or grit. Change the water several times.
Cooking Time
Do not overcook the clams. They are done when they open. Overcooked clams will be tough and rubbery.
Serving
Serve immediately with plenty of crusty bread to soak up the flavorful sauce.
Wine Pairing
Pair with a crisp, dry Vinho Verde or other light-bodied white wine from Portugal.
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