📝 About This Recipe
Named after the 19th-century poet Raimundo António de Bulhão Pato, this iconic Portuguese masterpiece is the ultimate celebration of coastal simplicity. Fresh clams are bathed in a luscious emulsion of golden olive oil, pungent garlic, and a bright burst of fresh cilantro, creating a sauce so divine it demands to be soaked up with crusty bread. It is a fragrant, briny journey to the sun-drenched terraces of Lisbon and the Algarve, perfect for sharing with friends and a chilled glass of wine.
🥗 Ingredients
The Clams
- 2 pounds Fresh Clams (Littleneck or Manila) (scrubbed and purged of sand)
- 2 tablespoons Sea Salt (for the soaking water)
- 2 quarts Cold Water (for purging)
The Aromatic Base
- 1/2 cup Extra Virgin Olive Oil (high quality Portuguese oil is best)
- 6-8 pieces Garlic Cloves (thinly sliced or smashed)
- 1 large bunch Fresh Cilantro (stems and leaves separated)
- 1/2 cup Dry White Wine (like Vinho Verde or a dry Pinot Grigio)
- 1 tablespoon Unsalted Butter (optional, for a silkier sauce)
- 1 piece Bay Leaf (dried or fresh)
- 1 pinch Red Chili Flakes (optional, for a subtle heat)
Finishing Touches
- 1 piece Lemon (cut into wedges)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 loaf Portuguese Bread (Pão de Água) (crusty bread for dipping)
👨🍳 Instructions
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1
Begin by purging the clams. Dissolve 2 tablespoons of sea salt in 2 quarts of cold water. Submerge the clams and let them sit for at least 1-2 hours in a cool place; this allows them to expel any internal sand.
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2
After soaking, lift the clams out of the water (don't pour them out, or the sand will fall back on them) and rinse thoroughly under cold running water. Discard any clams that are cracked or remain open when tapped.
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3
Finely chop the cilantro leaves, but keep the stems intact. We will use the stems to infuse the oil and the leaves for the final garnish.
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4
In a large, deep skillet or a wide heavy-bottomed pot, add the extra virgin olive oil and place over medium-low heat.
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5
Add the sliced garlic, the bay leaf, the cilantro stems, and the chili flakes (if using). Sauté gently for 3-4 minutes. You want the garlic to become golden and fragrant, but be careful not to brown it too deeply or it will turn bitter.
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6
Increase the heat to medium-high. Carefully add the clams to the skillet, spreading them out in an even layer.
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7
Pour in the white wine and add the tablespoon of butter. The wine will deglaze the pan and create the base of your 'molho' (sauce).
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8
Immediately cover the skillet with a tight-fitting lid. This traps the steam, which is essential for opening the clams quickly and keeping them tender.
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9
Cook for 5-8 minutes. Give the pan a vigorous shake every minute or so without removing the lid to ensure the clams are coated in the garlic oil.
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10
Remove the lid and check the clams. Most should be wide open. Discard any clams that have failed to open after 8 minutes of cooking.
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11
Turn off the heat. Remove the cilantro stems and the bay leaf. Stir in the freshly chopped cilantro leaves and a generous crack of black pepper.
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12
Toss everything one last time so the cilantro wilts slightly into the hot emulsion of oil, wine, and clam juices.
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13
Transfer the clams and all that liquid gold sauce into a large serving bowl. Squeeze half a lemon over the top just before serving.
💡 Chef's Tips
Purging is non-negotiable; nothing ruins this dish faster than a mouthful of grit. Use the best olive oil you can find, as it makes up a significant portion of the sauce's flavor. Do not add extra salt during cooking; the clams and their juices are naturally salty enough. Cilantro is the traditional herb for Bulhão Pato; while parsley is a common substitute, it lacks the authentic citrusy punch required for this specific dish. Watch the garlic closely—it should be blonde and soft, providing a sweet aroma rather than a burnt taste.
🍽️ Serving Suggestions
Serve with thick slices of toasted, crusty sourdough or traditional Portuguese 'Pão de Água' to mop up every drop of sauce. Pair with a crisp, ice-cold bottle of Vinho Verde or a dry Alvarinho to cut through the richness of the olive oil. This dish is traditionally served as a 'petisco' (appetizer), but can be turned into a main course by serving it over linguine. Keep a small bowl on the table for discarded shells to keep the dining experience tidy. A chilled Rose wine from the Douro region also complements the briny sweetness of the clams beautifully.