This traditional recipe is a shining example of how Portuguese cooking values both freshness and simplicity.
The dish begins with live clams, cleaned and ready for cooking. They are steamed in a fragrant mixture of garlic, olive oil, and wine, then finished with lemon juice and fresh herbs. As the clams open, they release the essence of the ocean into the sauce, creating a dish that is both light and deeply flavorful.
Amêijoas à Bulhão Pato have become one of the most iconic seafood recipes in Portugal, often served at beachside restaurants, especially in Lisbon and the Algarve. They are enjoyed with friends, shared over drinks, and celebrated for their ability to capture the spirit of Portuguese hospitality.
For anyone passionate about seafood, Portuguese Steamed Clams are a must-try dish that highlights the very best of Portugal's coastal cuisine.
