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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