Put yourself in the shells of the “berbigão.” You are constantly outshined by your cousins the clams.  Clams star in famous Portuguese dishes such as “carne the porco à Alentejana” (pork with clams).  Berbigão gets roles in minor culinary productions such as “arroz de berbigão,” a rice used to accompany other dishes. But forget what the critics say. Cook berbigão with a little olive oil and garlic and you will feel its star power.

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