Amêijoas à Bulhão Pato

Clams in broth, to the memory of a Portuguese poet

Preparation info

  • Serves

    Eight to Ten

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

Travelling south through Portugal we kept coming across this item on menus. I looked in my dictionary and concluded that it must be clams cooked in duck stock. Exciting idea! I demanded it and found it good, although I could not pretend to detect the flavour of duck. Then a Portuguese friend told us the truth, that it is not bulhão p