Clams Bulhão Pato over embers

Name: Clams Bulhão Pato over embers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 kg fresh clams (soaked 2 h in salted water to purge sand); 6 garlic cloves, sliced; 1 bunch coriander; 100 ml olive oil; 1 lemon; Salt and pepper

Lisbon's classic with a kiss of smoke: clams open in a pan set right on the embers, with garlic, coriander and a squeeze of lemon.

⏱ Prep: 15 min 🔥 Cook: 10 min 👥 Serves: 4 Direct heat Difficulty: Fácil

Method

Heat a wide pan directly over hot embers.
Add the olive oil and garlic; let it turn golden without burning.
Add the clams and cover for 3–4 minutes, shaking the pan.
When they have all opened, squeeze over the lemon and shower with chopped coriander.
Discard any that stayed shut and serve in the pan.

🌡 Fire & temperature
Hot embers · lid off only at the end — the steam is what opens the shells.
Chef's Station: exact temperatures →

🛍 Recommended product
EKOOLOGY biocharcoal — steady embers that never let the pan cool.
See the products → · Where to buy →

💡 Kool tip: No water: the clams cook in their own juices and the olive-oil steam.

🍷 Serve it with: Grilled corn bread on the side, to mop up every last drop.

Next recipe: Ember-baked Serra cheese with honey →