Seafood lovers around the world often speak of Portuguese Steamed Clams, or as they are lovingly referred to in Portugal, Amêijoas à Bulhão Pato. This dish is a perfect example of how the Portuguese transform simple ingredients into extraordinary flavors.

The secret lies in the sauce. Garlic gently fried in olive oil, splashed with white wine, and finished with lemon juice creates a fragrant base. As the clams cook, their juices mix into the sauce, giving it a briny depth that is unmistakably authentic. Amêijoas à Bulhão Pato are not only a dish but also a cultural expression—enjoyed in family gatherings, seaside cafés, and fine dining establishments alike.

The beauty of Portuguese Steamed Clams is that they are both rustic and elegant. They can be a light starter for a festive dinner or the centerpiece of a casual summer meal. In Portugal, no seafood experience feels complete without tasting this iconic recipe.

When talking about authenticity, nothing represents Portuguese coastal heritage better than Amêijoas à Bulhão Pato, a dish that continues to charm food enthusiasts worldwide.