Clams — amêijoas — are a defining shellfish of the Arrábida coast and the waters of the Setúbal Peninsula near Palmela, where the sheltered coast and the Sado estuary make for rich fishing grounds.
The most familiar way to eat them is the classic Portuguese preparation known as amêijoas à Bulhão Pato: clams cooked simply and quickly with olive oil, garlic, fresh coriander and white wine, until the shells open and release their juices into the fragrant sauce. The dish is eaten with bread, to soak up the broth, and is a popular petisco.
The Bulhão Pato preparation is found across Portugal and is associated with the wider Lisbon region, but the clams themselves are tied to the Arrábida and Setúbal coast, where the seafood is fresh and the dish is a natural part of the local table. For visitors to Palmela, they are an easy taste of the coast that lies just beyond the hills.
⭐ Must-try:
Amêijoas da Arrábida
Highlights
- Clams from the Arrábida coast and Setúbal Peninsula waters
- Classically cooked à Bulhão Pato — garlic, coriander, white wine
- Quick, simple cooking that opens the shells into a fragrant sauce
- Eaten with bread, a popular Portuguese petisco
- A taste of the coast just beyond the Palmela hills
Frequently asked questions
How are amêijoas da Arrábida prepared?
Most often à Bulhão Pato — clams cooked with olive oil, garlic, fresh coriander and white wine until the shells open.
Are the clams from Palmela itself?
The clams come from the Arrábida and Setúbal coast nearby; the Bulhão Pato preparation is found across Portugal.
How are they eaten?
As a petisco, with bread to soak up the fragrant broth left by the clams as they open.