Marcel Proust immortalized the madeleine in literature, yet the French never renamed the delicate cake in his honor. There are no “prousteleines” or madeleines à la Proust. By contrast, one of Portugal’s most iconic dishes bears the name of a minor 19th-century poet and noted gourmet: clams à Bulhão Pato.
The preparation is simple. Heat olive oil with garlic in a pot that can hold all the clams in a single layer, add the clams, and once they open, finish with a generous handful of chopped coriander and a squeeze of fresh lemon juice.
The dish celebrates the flavor of Portuguese clams—use anything less, and the result will fall short. Order clams à Bulhão Pato at a seaside restaurant, and you’ll understand why they are culinary 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”