steamed littleneck clams - ameijoas a bulhao pato

The Poetic Portuguese Clams: Amêijoas à Bulhão Pato

Portrait of Antonio Bulhao Pato

It’s this guy’s fault. Kinda.

The first and, sadly, only time I visited Lisbon – some 10 years ago – I really enjoyed the food. Maybe a little too much. I had traveled there with my friend Teresa to speak at a translation symposium. The night we arrived, I ate an unforgettable appetizer of clams cooked in garlic-infused olive oil with a hint of cilantro and fresh lemon juice. It was sublime. Continue reading