Cervejaria Ramiro ★ 4.7
Cervejaria Ramiro in Lisbon: the canonical late-night seafood hall on Avenida Almirante Reis, last orders 00:30, prego no pao the traditional closer.
Try: Goose barnacles and prego no pao
History
Created at Restaurante Tavares in Lisbon in the 1870s and named after the poet Raimundo de Bulhao Pato, who ate there often. The dish became the canonical Portuguese clam preparation and now anchors every cervejaria from Pinoquio to Ramiro.
Common allergens: Molluscs
Make it at home
Ingredients
- 1kg fresh live clams, scrubbed
- 100ml olive oil
- 8 garlic cloves, sliced thin
- 1 small bunch fresh coriander, chopped
- 150ml dry white wine
- 1 lemon, cut into wedges
- Country bread, sliced thick
Method
- Soak the clams in salted cold water for 30 minutes to purge sand, drain.
- Heat the olive oil over medium heat. Add the garlic and cook 1 minute until fragrant.
- Tip in the clams and stir to coat, then add the white wine.
- Cover with a lid and steam 4 to 6 minutes until the shells open. Discard any that stay shut.
- Off the heat, fold in the coriander.
- Tip everything into a deep dish, broth and all. Serve with lemon and bread.
Tip from the editors. Don't add salt to the dish. The clam liquor brings everything you need, and over-seasoning ruins the broth.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat ameijoas a bulhao pato
Ameijoas a Bulhao Pato in Lisbon
Cervejaria Pinoquio ★ 4.2
Cervejaria Pinoquio on Lisbon's Praca dos Restauradores: a no-fuss Portuguese seafood room serving from morning to late night, clams and arroz de marisco.
Signature: Ameijoas a Bulhao Pato, Arroz de marisco, Tiger prawns
Order: Ameijoas a Bulhao Pato, clams in garlic and coriander.
Cervejaria Liberdade ★ 4.3
Cervejaria Liberdade in Lisbon: a polished seafood hall inside the Tivoli Avenida, Berlenga gooseneck barnacles, Algarve prawns and Aveiro oysters daily.
Signature: Gooseneck barnacles, Algarve prawns, Aveiro oysters
Order: Algarve red prawns and a glass of Soalheiro Alvarinho.
More cities are in research. Want ameijoas a bulhao pato covered somewhere specific? Tell us where you want to eat.