Who is Bulhão Pato?
‘Ameijoas à Bulhão Pato’ in Ericeira, a seaside town north of Lisbon. Photo by Luís Neves
One of the good reasons to go to Portugal – or to live in Portugal – is because you have a chance to eat “Ameijoas à Bulhão Pato”. That is “Clams ‘Bulhão Pato’ style.
Raimundo António de Bulhão Pato was a 19th-century Portuguese poet. If he is famous, it is because he was fortunate enough to lend his name to one of our great national dishes.
The problem? The price in restaurants skyrocketed in the last few years. So have a go and make it at home.
What is the secret? Two things: great clams and ‘keep it simple’.
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Ingredients:
Clams (1kg aprox.)
Garlic cloves (at least 8). Make sure the garlic is fresh and juicy, if possible the pink-skinned kind.
Extra Virgin Olive Oil;
Fresh coriander
Sea Salt
1 large lemon cut into quarters
A splash of dry white wine. Something with Arinto is great (see below)
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Preparation:
Get some really fresh clams from the market. If possible, the large, juicy type. White or grey/black shell.
In a large pan, warm olive oil with a few crushed garlic cloves with the skin on. Use a low fire to start with, thus infusing the garlic. Do not burn or even caramelise the garlic: the subtle taste of the clams will be destroyed!
Once you have a subtle, yet present aroma of the garlic, you are ready for some action:
Get the heat up. Throw in the clams and the splash of white wine, some salt – not much – and the coarsely chopped coriander.
Cover the pan and let it steam for a couple of minutes. Turn of the heat. Look inside and make sure most of the clams have opened.
Serve immediately with good bread and a squeeze of a quarter of the lemon juice. Put the rest on the table for people who want extra acidity.
Eat it with you hands and dunk the pieces of bread in the sauce. This should be a divine combination of sea water, olive oil and the garlic juices with all the wine being evaporated.
More on “Marisco”: https://www.gastronautas.org/blog/marisco
Important note:
Make sure you have at least one bottle of cold white wine. I suggest something with Arinto or Encruzado.
