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Lisbon (Portugal)
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Fish & Seafood
Food Flavour DNA
Nutritional Values
280kcal
28gProtein
12gCarbs
12gFat
1gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🦐 Shellfish
Amêijoas à Bulhão Pato
How to order / say it
Say it
Bulhão Pato Clams — [ah-MAY-joosh ah bool-YOWN PAH-to]
Order
I'd like the amêijoas à Bulhão Pato, please.
Locally
Quero as amêijoas à Bulhão Pato, por favor.
Say locally
Clams cooked with garlic, white wine, and cilantro.
Why try it?
These clams are a testament to Lisbon's seafood-rich diet and culinary simplicity. The dish is named after a 19th-century poet who was an advocate of refined tastes, and it reflects the Portuguese love for fresh, natural flavors.
How it tastes
The clams are tender, bathing in a fragrant garlic and wine sauce that's balanced with the zesty freshness of cilantro. Every bite is infused with a taste of the ocean that is both light and savory.
Origin & History — first documented: 1890
Introduced in Lisbon's taverns in the late 19th century, this dish was made popular by lovers of shellfish. It captures the rustic charm of Portuguese seafood cooking, emphasizing the use of simple, fresh ingredients.
Recipe
Ingredients
- 🦐 400 g clams
- 🧄 20 g garlic
- 🍷 50 ml white wine
- 🌿 20 g cilantro
- 🫒 30 ml olive oil
- 🍋 1 lemon
Method
- 1 Clean the clams thoroughly under running water.
- 2 In a pan, heat olive oil and sauté garlic until aromatic.
- 3 Add clams and white wine, cover, and cook until clams open.
- 4 Season with lemon juice and cilantro before serving.
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boo-LEEN-yosh deh bah-kahl-YOW
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kahl-dey-RAH-dah duh bah-kahl-YOW
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Co-ZEE-doo ah Poor-too-GEH-za
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PRAY-goh noh POW(un)
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pahs-TELL deh NAH-tah
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kah-rah-KOYSH kohm VEE-nyoh VER-day
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sar-DEEN-yas ah-SAH-das
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bee-FAH-nah
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ah-ROSH deh mah-REESH-coo
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kah-deh-ee-rah-dah deh boh-ree-goh
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