This sprightly Portugese clam recipe, known locally as “Amêijoas à Bulhão Pato” on account of the famous poet’s love for this dish, is flavoured with Vinho Verde, a kind of very young Portugese wine with a fresh finish that is ever so slightly sparkling.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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