The Bulhão Pato
Clams Bulhão Pato, one of the most renowned dishes in Portuguese cuisine, holds a prominent place in seafood restaurants. Its origins can be traced back to references made by the esteemed Portuguese poet António Raimundo de Bulhão Pato, with the dish believed to have emerged in the Estremadura region, specifically in Almada, situated south of Lisbon.
The recipe for Clams Bulhão Pato showcases a harmonious blend of premium ingredients, including fresh clams, abundant garlic, aromatic coriander, flavorful olive oil, a splash of white wine, and a finishing touch of zesty lemon. This exquisite combination creates a truly tantalizing culinary experience.
In certain coastal areas of Portugal, this celebrated recipe is even used to enhance other dishes, such as the renowned "turbot à bulhão pato" from the Comporta region, where it imparts its distinctive essence to grilled fish preparations.
No exploration of Portuguese gastronomy would be complete without indulging in the exquisite flavors of Clams à Bulhão Pato. It is an absolute must-try, ensuring an unforgettable and gratifying culinary journey.
