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. When Bulhão Pato, a 19th century writer, waxed poetically about a clam dish, the Portuguese named the recipe after him. Ameijoas à Bulhão Pato (clams Bulhão Pato) has become the classic Portuguese clam recipe.
It is easy to prepare: combine olive oil and garlic in a pot; add the clams. Once the clams open, add some chopped coriander and a few squirts of lemon juice.
The recipe is designed to showcase the splendor of the Portuguese clams. You’ll be disappointed if you use this recipe with lesser clams. Order clams Bulhão Pato at a beach-side restaurant and you’ll understand why Bulhão Pato considered them 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”