The lagoon west of Portimão pays the table directly: conquilhas — small, sweet wedge clams — and amêijoas raked from the Ria de Alvor's sandbanks, rushed the two kilometres to Alvor's kitchens and opened the only way that matters — olive oil, garlic, coriander, white wine, seconds of heat.
The village quay's restaurants serve them as the obligatory opener, with bread for the liquor; 'à Bulhão Pato' on the menu names the same rite. Brighter and sweeter than their Atlantic cousins, they taste of the lagoon that raised them.
With a cold Algarve white at an Alvor terrace, they are the west's best first course.
⭐ Must-try:
Conquilhas à Bulhão Pato
Highlights
- Wedge clams and carpet clams from the lagoon
- Raked from the Ria de Alvor's sandbanks
- Opened in garlic, coriander and white wine
- The obligatory opener on Alvor's quay
- Bread for the liquor, always
Frequently asked questions
What are conquilhas?
Small wedge clams from clean lagoon sand — sweeter and brighter than larger clams; the Ria de Alvor's pride.
Where should I eat them?
Alvor village, two kilometres from where they are raked — the quay-side restaurants make the point.