Traditional Portuguese Clam dish, in an olive oil, wine and garlic broth, cooked "on location" in the Algarve.

"Amêijoas à Bulhão Pato" is a traditional way of cooking clams and is on just about every local restaurant menu I have seen around here.

I hope you are inspired to try this classic snack from the south of Portugal, cooked, as always, just like the locals!

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The Piripiri (Portuguese pepper powder) to use for this dish can be found here:
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An appropriate Portuguese wine, both for drinking and using in the dish:
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INGREDIENTS (for 2 people)
I kg live clams.
100 ml olive oil
3 cloves of garlic, sliced
50 ml white wine
white pepper, or ret pepper powder, (e.g. Piripiri.)
salt
a smallish bunch of cilantro, coarsely chopped
a lemon
country style bread to mop up the sauce.


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