Amêijoa à Bulhão Pato

Amêijoas à Bulhão Pato is one of Portugal's most beloved seafood dishes, named after the Romantic poet Raimundo António de Bulhão Pato, who was famously passionate about food. Fresh clams are cooked rapidly in a hot pan with olive oil, sliced garlic, white wine, and a generous handful of fresh coriander.

The dish is served immediately with crusty bread to soak up the briny, garlicky juices. Its genius lies in its simplicity — only the freshest clams will do, and the cooking time is measured in minutes. It is a staple of cervejarias and marisqueiras across Portugal, always accompanied by a cold beer or crisp white wine.