Ameijoas à Bulhão Pato Recipe: Unveiling the Flavors of Portuguese Garlic Clams

Dish recipes: Ameijoas à Bulhão Pato
Photo from

Embark on a culinary journey to Portugal with the Ameijoas à Bulhão Pato recipe. This dish, featuring succulent garlic-infused clams, is a celebration of Portuguese coastal flavors. Let's dive into the magic of this seafood delight!


Prepare for a taste of the sea with these carefully selected ingredients:

2 lbs (900 g) fresh clams, scrubbed and cleaned

1/4 cup (60 ml) olive oil

6 cloves of garlic, thinly sliced

1/2 cup (120 ml) dry white wine

1/4 cup (15 g) fresh cilantro, chopped

Salt and black pepper to taste

Red pepper flakes (optional for a hint of heat)


Follow these steps to bring the coastal charm of Ameijoas à Bulhão Pato to your kitchen

Prepare the Clams:

Ensure the clams are clean and scrubbed, discarding any open or damaged ones.

Sauté Garlic Infusion:

In a large pan, heat olive oil over medium heat. Add thinly sliced garlic and sauté until golden and aromatic.

Introduce the Clams:

Gently place the cleaned clams into the pan, stirring to coat them in the flavorful garlic oil.

Deglaze with Wine:

Pour in the dry white wine, allowing it to simmer and infuse the clams with its essence.

Season and Steam:

Season with salt, black pepper, and optional red pepper flakes for a touch of heat. Cover the pan and let the clams steam until they open.

Garnish with Cilantro:

Sprinkle fresh cilantro over the clams, adding a burst of color and a final layer of aromatic freshness.


Ameijoas à Bulhão Pato is best served with crusty bread to soak up the flavorful broth. Arrange the clams in a communal bowl, allowing everyone to indulge in the taste of Portuguese coastal cuisine.

Indulge in the simplicity and freshness of Ameijoas à Bulhão Pato, a dish that captures the essence of Portugal's coastal gastronomy. Elevate your seafood experience with this classic recipe.