A short recipe for a meal the author ate in Portugal inspired this article, it was small clams in a garlic and wine sauce called “Amêijoas à Bulhão Pato”. The author altered the recipe away from the original by adding or changing several ingredients. It evidently takes roughly seven minutes to make after you’ve cleaned the clams, and the author strongly recommends it.
- One of my favorite things — although, honestly, it’s not easy to choose — we ate in Portugal was small clams cooked in a garlic wine sauce, usually with cilantro and always only eaten with bread.
- The dish, called Amêijoas à Bulhão Pato, is named after the 19th century Lisbon poet Bulhão Pato, who was known to be a gourmand.
- I replaced the olive oil with butter, threw in some shallots, used parsley instead of cilantro because I killed my cilantro already and added red pepper flakes.
“The dish, called Amêijoas à Bulhão Pato, is named after the 19th century Lisbon poet Bulhão Pato, who was known to be a gourmand.”