Ameijoas à Bulhão Pato
Lisbon, Portugal
Clams cooked with garlic, coriander, olive oil and white wine.
Why locals eat it
Named after a 19th-century Portuguese poet; a classic of Lisbon seafood houses.
Local tip
The sauce is the point — order extra bread.
Typically made with
clams, garlic, coriander, olive oil, white wine. Recipes vary — always check with the vendor if you have allergies.