Easy25 min
Where it comes from
Named after the 19th-century poet Bulhão Pato, this dish is emblematic of Lisbon's culinary flair and its love affair with the sea.
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On the Palate
What goes into it
How it's made
- 1
Heat olive oil in a pan, sautéing minced garlic until fragrant.
- 2
Add clams and white wine, covering to steam.
- 3
Cook until clams open, then sprinkle with chopped cilantro.
- 4
Finish with a squeeze of lemon juice.
- 5
Serve immediately, with crusty bread for dipping.
