Seafood Shack · Garlic Clams
Amêijoas à Bulhão Pato
Photo: ricardo / Wikimedia Commons · CC BY-SA 2.0
The dish is named after a 19th-century Portuguese poet, not a chef — locals still argue about whether he actually invented the recipe or just loved eating it.
Fresh clams are flash-cooked in olive oil with garlic, white wine and a heavy handful of chopped coriander, served in the shell with bread for mopping up the broth. A staple at Lisbon's seafood counters and market-adjacent tascas.
Why it's made this way: Coriander is used far more heavily in this dish than in most Portuguese cooking, a habit that traces back to Moorish-era culinary influence still preserved in Lisbon and the south.
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Part of World of Street Food — 690 dishes from 118 countries.
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