Clams in White Wine (Ameijoas a Bulhao Pato)

This Portuguese dish is named after the 19th-century Lisbon poet Bulhao Pato, a well-known gourmand, and today it is a popular first course in the capital's many tascas and restaurantes tipicos. The Spanish, of course, make a similar dish, which they call almejas a la marinera, or clams "fisherman's style." It might mean spicy clams cooked with tomato and onion in Galicia; the addition of red bell pepper or even carrots in Bilbao; or white wine and garlic, with a few bread crumbs for thickening the pan juices, in Andalusia.If you have sandy clams, place them in a large basin of salted water to cover and leave for about 2 hours, stirring around occasionally, so they will expel their sand. Drain and discard any open or broken clams before cooking. Serve with warm crusty bread to soak up the delicious juices.
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Customer Reviews for Clams in White Wine (Ameijoas a Bulhao Pato)
Review 1 for Clams in White Wine (Ameijoas a Bulhao Pato)
5 out of 5
5 out of 5
dmroque
,pawtucket
,RI
February 2, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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quick, easy and delicious
February 2, 2012
i'm from a portuguese family. this dish is well known in lisbon region. in our family we add chorizo to the saute.
Pros: Quick, Easy, Adaptable, Will Make Again