Marcel Proust immortalized the madeleines in his writing. But the French did not change the name of these little cakes to “prousteleines” or madeleines à la Proust. In contrast, one of the most famous Portuguese recipes, clams Bulhão Pato, was named after a minor 19th-century poet who was a well-known gourmet.
The preparation of this dish is straightforward: heat up a pot with olive oil and garlic, then introduce the clams. Once the clams have opened up, add a generous helping of finely chopped coriander and a squeeze of fresh lemon juice.
The recipe showcases the exquisite taste of Portuguese clams (you are likely to be disappointed if you use this recipe with lesser clams). Order clams Bulhão Pato at a beach-side restaurant, and you’ll understand why they are pure poetry.
Salt of Portugal 
What an interesting site! I am very happy and proud to be mentioned on it. I like the way you are promoting the good sides of Portugal – and there is so much!
It is thanks to people like you, who believe in Portugal and produce wonderful products that there is so much to talk about! The post on your olive oil has been seen by many people. We might try to pay you a quick visit if we get down to the Algarve this Summer. Best, Sergio Rebelo
You would be very welcome! If you could ring me before so that I can do the tour wth you myself would be good. 919 86 86 86.
All the best, Detlev
Thank you so much, we will definitely give you a ring!
Best, Sergio Rebelo
I think this is the clam dish I had at Rei Das Praias in my blog post, absolutely beautiful! Where’s your favourite place to eat this?
The tasca “O Galo” opposit the markets in Olháo serve a fantastic “Ameijoas á Bulháo Pato”