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.
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.