Clams Bulhão Pato Style

Clams Bulhao Pato Style has a fantastic story. Bulhão Pato was a poet from the 19th century .  He is better known from a dish that he didn’t even create. Seems curious?

Raimundo António de Bulhão Pato, born in Bilbau from a Portuguese father and a Spanish mother, will always remain in history linked to a Portuguese seafood dish with his name: Clams Bulhão Pato Style.Clams Bulhao Pato Style

Living a bohemian life style, gourmet, game and food, was a regular customer of some restaurants and taverns of the Portuguese capital. It was for sure in one of them, that he first ate what made in popular, not by creating it but by spreading the word about it!

It is known that the poet lived till his death in Monte da Caparica, near Trafaria in the South Bank of the Tagus river, a place that remains as one of the best spots to catch really good and fresh clams.

Although the recipe of Clams Bulhao Pato Style is actually very simple, the quality of the ingredients has an important role in the final result.

The poet might not be known for his poems, but since you taste this dish you will never forget it!

Clams Bulhao Pato Style recipe


1kg Clams
1dl Olive Oil
2 Garlic Cloves (sliced)
150g Cilantro (minced)
1 lemmon
1 pinch of salt
2 tbsp White Wine
1 pinch of pepper


Leave the Clams for 3 hours in a pan with water and salt, so they can release the sand. Use a large pan, add the olive oil and the garlic and let it warm um in the fire.

Add the cilantro, the white wine, and, after boiling, the clams. Season with salt and pepper. Stir everything. Close with a lit and cook in medium heat, till the clams open their shells.

When the sauce thickened a little bit and all the clams opened their shells, put them on a serving plate. Sprinkle with the lemon juice. Use the lemon slices to decorate the dish.
Serve with bread.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Cooking Lisbon, Codfish Cornbread