My most recent trip reminded me of the Portuguese cuisine and its richness and unique way or presenting different combinations like the use of cilantro with soups and meets, over roasted baby goat and lamb and the fresh seafood that is served in all parts of the country.
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One of my favorite dishes is called Ameijoas à Bulhão Pato, This Portuguese specialty is named for 19th century poet Raimundo António de Bulhão Pato, 1829-1912, apparently by a chef in Bragança whom Bulhão Pato had mentioned in his writing.
Unfortunately I cannot verify this since I can't find much in the way of English translations of Bulhão Pato. And truthfully, I don't really care if it's apocryphal--it sounds like a good enough story so we'll go with it.
What I do know is that this dish is an absolutely celestial manner in which to prepare the humble clam or cockle. Try making it at home and see if you can match the recipe given below; it will be worth every minute of preparation after taking the first delicious bite!
Ingredients
* 1 kilo of medium-sized clams
* 4 cloves of garlic, sliced
* 1 glass of white wine
* 2 tablespoons of fresh coriander/cilantro leaves
* Sea salt
* Freshly ground pepper
* 2 tablespoons of olive oil
* juice of half a lemon
What To Do
* Heat the oil in a saucepan that has a lid that fits it
* Saute the garlic briefly in the hot oil (don't let it get too brown)
* Add the clams, wine, pepper and salt
* Cover the pan and cook till the clams open
* Discard any clams that do not open (sneff suggests that you might get fewer unopened clams if you start them in a cold pan with the oil and garlic--try it and see)
* Add the lemon juice and the coriander
* Serve right away with warm crusty bread for dipping in the sauce
note: this photo was taken in Evora and has the added ingredient of rice, not customarily done but it worked. And you can see we enjoyed it with the freshest grilled sea bass that I have ever eaten.