Amejoas A Bulhao Pato appears as a signature dish in 1 Portugal cities. See each city's local variant and where to eat it.
Ameijoas a Bulhao Pato · Lisbon
Live clams steamed open with olive oil, garlic, coriander and white wine, served at once in their broth with bread to soak it up at the Lisbon cervejaria counters.
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.
Where to eat in Lisbon:
- Cervejaria Ramiro
- Cervejaria Pinoquio
- Cervejaria Liberdade