Portugal Expert®
November , 2024
A dish that originated in the Estremadura region, the story goes that this dish was created in the 20th century by a chef at the Estrela de Oiro restaurant on Rua da Prata in Lisbon, in homage to the poet and writer Raimundo António de Bulhão Pato, a regular at the restaurant.
A simple and elegant recipe, where the freshness of the clams is an unquestionable condition for a harmonious fusion of aromas and flavors.
Preparethe cilantro: Thinly slice the cilantro roots and stalks. Set aside.
Cook the dish:
To a large saucepan over medium heat, add the olive oil.
Add the garlic, swirling and stirring until the garlic is fragrant and just starting to turn golden, around 1 minute.
Add the reserved cilantro stems and roots, and the bay leaf, swirling and stirring until fragrant, around 1 minute.
Add the clams, close the lid and steam, stirring and shaking occasionally, until some of the clams have opened, around 2 minutes.
Remove the lid, reduce the heat to medium-low, and as the clams open, remove them to a bowl, continuing until all the clams have been removed.
If, at this point, there’s very little liquid at the bottom of the saucepan, add enough water to make a thin layer on the bottom, and salt, to taste. Otherwise, add the clams back to the saucepan, return the heat to medium, and when the liquid starts to simmer again, turn off the heat.
Tear the cilantro leaves by hand and add to the clams, along with the juice of half of the lemon, stir to combine.
Serve the clams to a shallow bowl, and serve with the remaining lemon in slices,
Serving with bread.
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