We’re all about exploring foreign countries and indulging in worldly cuisines. There’s no better way to get to know a destination than through its food, learning how to really Eat Like a Local and maybe even picking up a few cooking tips while you’re at it.
To help uncover Portugal’s foodie scene, we’ve enlisted the help of some of the best cookery schools, who have all been kind enough to give us one Portuguese recipe each. The Edinburgh School of Food and Wine, Scotland’s oldest cookery school, shared this delicious recipe for clams bulhao pato (named after poet Raimundo Antonio de Bulhao Pato) with us.
Edinburgh School of Food and Wine: clams bulhao pato
For over 30 years, the Edinburgh School of Food and Wine has taught and inspired chefs and cooks from Scotland’s capital and beyond. Classes range from Thai to Spanish and seasonal Scottish masterclasses, educating students how to both cook and present a fine range of ingredients.
3 garlic cloves
2 whole dried chillies
1 handful of coriander
1 glug of olive oil
Crusty bread to serve
- Begin by rinsing the clams in cold running water for 10-15 minutes to cleanse them of any sand. Drain.
- Finely slice the garlic cloves and pop into a pan with the olive oil and dried chillies. Fry for a couple of minutes until the garlic softens.
- Add the clams to the pan and cover with a lid. Allow them to steam in their own juices for 3-4 minutes or until plump and well cooked.
- Open the pan, remove from the heat and finish with the lemon juice, chopped coriander and a good turn of black pepper.
- Spoon into bowls and enjoy with crusty white bread.