When it comes to Portuguese cuisine, few dishes capture the soul of the sea as beautifully as Portuguese Steamed Clams, traditionally known as Amêijoas à Bulhão Pato. This classic dish originates from Lisbon and has become a national treasure, combining the freshness of clams with the richness of garlic, olive oil, and white wine.

What makes Amêijoas à Bulhão Pato so unique is its simplicity. The clams are steamed just until they open, releasing their natural juices, which blend perfectly with the sauce. A touch of lemon juice and freshly chopped cilantro completes the recipe, elevating it from simple seafood to a sophisticated delicacy.

For food lovers, Portuguese Steamed Clams represent the perfect balance between flavor and tradition. They are often served as a starter in seafood restaurants along the coast but can just as easily be prepared at home. Paired with a crusty loaf of bread to soak up the aromatic sauce, it becomes a meal that lingers in memory.

Whether you call them Portuguese Steamed Clams or Amêijoas à Bulhão Pato, this dish is a true symbol of Portugal’s love affair with seafood and a must-try for anyone exploring Mediterranean flavors.