Locals are always keen to share their favourite specialities and often we’ve had people at next-door tables share tips on how best to savour what we’ve just ordered. 

We do most of our shopping at markets and so far, from France to Portugal, it’s actually here we get most recipes. Fisherman joyfully handing over their catch with tips on how to prepare a particular fish the local way. Without a common language, phones are plucked out of aprons to share photos of family meals! 

Ameijoas à Bulhao Pato

In the Algarve in Portugal we picked up a net of fresh clams from Loulé fish market to prepare a Portuguese speciality, Ameijoas à Bulhao Pato. We first tried and loved this steamed clam dish at a fishing village in Porto. But its undeniably best here in the Algarve, sitting out in the sun with a bottle of icy beer and sucking clam shells.

So here’s the fisherman’s recipe.

Ingredients for 2 portions:

1kg whole clams

2 or 3 cloves of garlic

4 tbs olive oil

5 sprigs of fresh coriander (cilantro)

small glass of white wine (optional), 

quarter of a lemon

1 tsp salt 

salt & pepper to taste

You’ll want the clams to expel any sand before you start, so place them in a large bowl and cover with cold water mixed with 1 teaspoon of sea salt. Soak for 3 hours.

Once they’ve soaked for 3 hours, take the clams out of the water and give them a good rinse. Then get going with a large pan. Braise the garlic in a generous glug of olive oil. When the garlic has lost its raw smell, add the wine and season with some salt and black pepper. When it comes to the boil, throw in the clams, scatter chopped coriander on top, turn up the heat and cover the pan. As soon as all clams are open (about 4 to 6 minutes) you’re done.

Empty the pot with all the juices into a deep plate, squeeze a bit of lemon on top and slurp away, dipping chunks of bread into the flavourful sauce. Heaven!