Poetic clams

October 29, 2011 § 4 Comments

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 poet 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 will be disappointed if you use this recipe with lesser clams. Order clams Bulhão Pato at a beach-side restaurant and you will understand why Bulhão Pato thought they are pure poetry.

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§ 4 Responses to Poetic clams

  • Detlev von Rosen says:

    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

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