Clams Bulhão Pato style
AMEIJOAS À BULHÃO PATO
Wash carefully 1 Kg of clams.
Fry two garlic cloves in 1dl of olive oil.
Add the clams with a good quantity of chopped coriander, seasoning with salt and pepper.
Shake until the clams are all open and then drizzle with ½ dl of white wine. Let it evaporate a little and serve.
Where to eat
It is a national dish, easy to make, and that can be found throughout the territory. I had my best experiences in the following places:
São Miguel, in Nazaré
Marisol in Foz do Arelho