Lisboa · PORTUGAL
Amêijoas à Bulhão Pato
Clams opened in olive oil, garlic, coriander and lemon: one of Lisbon’s most emblematic seafood dishes.
THE STORY
At the table
Named in honour of the nineteenth-century poet and food lover Raimundo António de Bulhão Pato, this fragrant dish is made for sharing and for dipping bread into its garlicky sauce.