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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.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
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
February 2, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
2of 2found this review helpful.
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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