Amêijoas à Bulhão Pato

Step into any cervejaria along the waterfront and you'll discover a dish that has outlasted the poet who inspired it. Amêijoas à Bulhão Pato are plump clams steamed in olive oil, garlic, fresh cilantro, white wine, and a squeeze of lemon. The dish takes its name from Raimundo António de Bulhão Pato, a romantic poet and passionate food lover who lived from 1828 to 1912.

While his verses have faded from memory, this humble seafood dish has become a cornerstone of Portuguese cuisine. Two legends explain its creation. One tells of a chef who named the dish after Bulhão Pato mentioned him in his writings. Another claims the poet himself served these garlicky clams at gatherings in his home near Costa da Caparica, where intellectuals, writers, and artists of the late 19th century would meet to debate and feast.

Born in the Estremadura region, the recipe spread through marisqueiras and tascas across the country. In 2011, it earned a place as a finalist in the 7 Maravilhas da Gastronomia, Portugal's competition celebrating the nation's greatest dishes. The preparation remains unchanged: fresh clams, quality olive oil, and coentros, served with crusty bread to soak every drop of the aromatic broth.