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Named after the 19th-century poet Raimundo António de Bulhão Pato, this simple Portuguese dish combines clams and a flavorful sauce that is based on olive oil, garlic, lemon juice, and fresh cilantro. However, the sauce can also have white wine as one of its ingredients.
Bulhão Pato clams are typically enjoyed as an appetizer and are usually served with bread on the side.
MOST ICONIC Amêijoas à Bulhão Pato
View moreQuick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredients, primarily the tomatoes.
Purists adore the original dish, made without tomatoes, known as bianco version, while the others prefer a version with crushed tomatoes, or a version with a tomato sauce, known as spaghetti alle vongole con la salsa di pomodoro.
Similar issues arise regarding the addition or omission of peperoncino and pepper in the dish.
MOST ICONIC Spaghetti alle vongole
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Almejas a la marinera is a traditional dish originating from Galicia. It’s made with a combination of fresh clams, onions, garlic, tomatoes, pimentón, olive oil, parsley, and dry sherry or white wine. The dish is cooked until the clam shells open and the sauce develops a slightly thick consistency.
When served, almejas a la marinera is traditionally accompanied by bread for mopping up the sauce. The dish can be found in most bars and restaurants in the region.
MOST ICONIC Almejas a la marinera
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Cloïsses amb vi blanc is a traditional clam dish originating from Catalonia. The dish is usually made with a combination of clams, garlic, white wine, olive oil, parsley, salt, and pepper. The garlic is finely chopped and fried in olive oil until golden brown.
The clams and wine are added to the pot, and the mixture is brought to a boil. The dish is covered and cooked over medium-low heat until the clams open. They're seasoned with salt and pepper, sprinkled with parsley, and then served in bowls with crusty bread on the side.
Arroz de lingueirão is a Portuguese dish prepared with rice and razor clams. The dish originated in the Algarve region, known for traditional seafood recipes. During the preparation, the razor clams are put into boiling water until the shells open.
That same water is then combined with rice, onions, garlic, tomatoes, and peppers before it's cooked over low flames. The last step is to add the razor clams and fresh coriander to the mix. The popularity of arroz de lingueirão and other dishes with razor clams caused the decline of local clam populations.
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Capelonghe veneziane is a traditional Venetian way of preparing razor clams. The dish is made with a combination of razor clams (capelonghe or cannolicchi), olive oil, parsley, salt, and black pepper. The razor clams are washed, soaked in cold salted water in order to remove the sand, and then cooked in olive oil until they open.
When they open, the razor clams are removed from the pan, while the cooking juices are strained to remove leftover sand. The strained liquid is mixed with olive oil, pepper, and parsley, and the dressing is then poured over the razor clams before serving.
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Amêijoas à marinheira is a traditional clam-based dish originating from Portugal. Although there are some variations, it's usually made with a combination of clams, onions, garlic, tomatoes, white wine, parsley, oil, lemon juice, breadcrumbs, bay leaves, white pepper, and salt.
The clams are washed, cooked in water until they open up, then set aside. The onion and garlic are sautéed in olive oil, then mixed with the tomatoes, white wine, lemon juice, and breadcrumbs. When the alcohol evaporates, the bay leaves are added to the pot along with the clams, which are seasoned with salt and white pepper.
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Conquilhas à Algarvia is a traditional dish from the Algarve region of Portugal, featuring small clams (conquilhas) cooked with olive oil, garlic, and black pepper. The dish is typically seasoned with lemon juice and chopped coriander and served with lemon wedges and crusty bread to soak up the flavorful sauce.
It's a popular seafood dish in the region, known for its fresh, aromatic flavors and simple preparation, making it a favorite for both locals and visitors.
DATE MUSSELS ARE ENDANGERED AND COLLECTING THEM IS PROHIBITED
Linguine ai datteri is a traditional pasta dish originating from Puglia. The dish is usually made with a combination of linguine pasta, date mussels, dry white wine, garlic, olive oil, oregano, and parsley, while salt is only used for the pasta-cooking water.
Garlic is sautéed in olive oil, and mussels are added to the pan and cooked for a few minutes over high heat, with the lid covered. Next, the wine, oregano, and parsley are added to the pan, and the mixture is simmered for a few minutes. It's then tossed with cooked linguine and garnished with chopped parsley.
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