Amêijoas à Bulhão Pato - Clams Bulhão Pato
This regional favourite, and the most common method of cooking clams, can be sampled in most restaurants. The clams are simply cooked with onions, garlic, coriander, olive oil and white wine. This classic dish is normally served with a generous helping of crusty white bread.
Améijoa boa (Venerupis decussata or Tapes decussatus), the grooved carpet shell, also known as “decussate venus”, is the most expensive clam of the Ria Formosa and is regarded in the Algarve as the queen of all shellfish. Only in Brittany does it enjoy a similar reputation. ‘Améijoas’ are cultivated in mussel gardens, the viveiros; they are more costly than oysters and possess a delicate sweet, almost nutty, but characteristically intense flavour.
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