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 and recommended the dish in his published verse. The dish became the canonical Portuguese clam preparation and now anchors every cervejaria from Pinoquio to Ramiro, with the coriander-and-garlic finish the marker that distinguishes the Lisbon version from regional Algarvian preparations.
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.
Where to eat ameijoas a bulhao pato
Ameijoas a Bulhao Pato in Lisbon
Cervejaria Pinoquio ★ 4.3
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 ★ 4.4
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.
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