Make Francisco Rosa’s Clams Bulhao Pato


On cold winter days, savory seafood dishes can be as warming and satisfying as soups. Chef Francisco Rosa, of Alfama (214 East 52nd Street), offers up his recipe for a favorite pescatarian plate — clams Bulhão Pato.

“Nineteenth-century Portuguese poet Raimundo António de Bulhão Pato ironically became more famous for this clam recipe than for his poetry. It’s a classic that can be found all over Portugal. It is simple, quick, and easy to make — and delicious. Cilantro is well known as an ingredient in Asian and Mexican cuisines, but it’s also a staple in Portuguese cooking.”

Clams Bulhão Pato
by Chef Franciso Rosa of Alfama

Serves: 1


2 tablespoons olive oil
1 tablespoon diced garlic
1 tablespoon finely chopped cilantro
3 tablespoons dry white wine
15 littleneck clams, cleaned
Lemon segments (to supreme the lemons, cut lengthwise, remove the peel, pith, and membranes and use only the soft flesh)

In a pan, add the olive oil and garlic over high heat and cook until the garlic becomes fragrant. Add clams, white wine, half the cilantro, and cover. Simmer for 5 minutes.

Uncover the pan and make sure that all clams are open, discarding any that aren’t. Top with remaining cilantro and lemon segments. Serve immediately.