Razor Clam Bulhão Pato: A Fresh Take on a Portuguese Favorite
A Fresh Take on a Portuguese Favorite: Bulhão Pato
Razor Clam Bulhão Pato is a vibrant Portuguese dish that highlights the natural sweetness and delicate texture of razor clams with a simple yet flavorful garlic, white wine, and cilantro sauce. Named after the 19th-century poet Raimundo António de Bulhão Pato, this dish is a variation of the classic amêijoas à Bulhão Pato, traditionally made with smaller hard-shell clams (see our recipe). Razor clams, with their elongated, tubular shells and tender meat, absorb the aromatic broth beautifully, making them a perfect choice for this preparation. The dish is typically served with crusty bread to soak up the rich, garlicky sauce, elevating the experience with every bite.
What Makes Razor Clams Special?
What sets razor clams apart from other clams is their unique shape, texture, and slightly sweet, oceanic flavor. Unlike round, hard-shell clams such as littlenecks or Manila clams, razor clams have a long, narrow shell that resembles an old-fashioned straight razor, hence the name. Their meat is more delicate and less chewy, with a distinct briny sweetness that pairs exceptionally well with the bright, citrusy notes of white wine and the fresh herbal aroma of cilantro. Because of their softer shells and burrowing habits, razor clams require careful handling and thorough cleaning to remove any residual sand, ensuring a smooth and satisfying dish. Where to find razor clams? We have a lot of luck finding these unique clams at Eataly, but we’ve seen them in fish and seafood markets as well.
Cooking Razor Clam Bulhão Pato
Cooking razor clams Bulhão Pato is a quick and rewarding process, making it an excellent choice for seafood lovers looking to prepare an elegant yet simple dish. The clams are briefly steamed in a fragrant mixture of olive oil, garlic, and white wine until they open, releasing their natural juices into the broth. Fresh cilantro is added at the end for a burst of color and flavor, enhancing the clams without overpowering their natural taste. The result is a light yet deeply satisfying dish that captures the essence of Portugal’s coastal cuisine, perfect for a leisurely meal accompanied by a chilled glass of vinho verde. Don’t forget a toasted baguette for dipping in the leftover sauce.
Wine Pairings:
Razor Clam Bulhão Pato pairs beautifully with crisp, aromatic white wines that complement the dish’s briny sweetness and garlicky, citrus-infused broth. Here are some excellent choices:
Portuguese Wines:
- Vinho Verde – This young, slightly effervescent wine from northern Portugal has bright acidity and citrus notes, making it a classic pairing.
- Alvarinho – A richer, fuller-bodied variety of Vinho Verde, Alvarinho offers floral and tropical fruit aromas that balance the dish’s flavors.
- Arinto – A Portuguese white grape with zesty acidity and minerality that enhances the freshness of the clams.
International Wines:
- Albariño (Spain) – Similar to Alvarinho, this Galician wine has a crisp, saline character that pairs well with shellfish.
- Picpoul de Pinet (France) – Known as the “Muscadet of the South,” this Languedoc white has bright acidity and a refreshing mineral finish.
- Sauvignon Blanc (Loire Valley or New Zealand) – With citrus, herbal, and mineral notes, this wine enhances the garlic and cilantro in the dish.
- Chablis (France) – A mineral-driven Chardonnay from Burgundy, Chablis brings subtle complexity without overpowering the delicate razor clams.
For a more adventurous pairing, a dry Manzanilla Sherry from Spain, with its salty, nutty character, can also be a fantastic match!
Razor Clam Bulhão Pato
Ingredients
- 1 lb razor clams
- 4 garlic cloves, thinly sliced
- 2 tbsp olive oil, enough to cover the pot or pan with a thin layer
- 1/2 cup white wine, dry white wine such as sauvignon blanc or alvarinho
- 1 bay leaf
- leaves from a 1/2 bunch of cilantro, rough chop
- 1-2 tbsp kosher salt, 1 tablespoon for cleaning the clams and additional to taste
Equipment
- 1 medium pot or deep saute pan with a lid
Instructions
- In a large bowl add a tablespoon of kosher salt and fill 3/4 full with cold water.
- Rinse the clams under cold water in the sink to remove surface sand.
- Place the clams in the bowl of salted water for at least 30 minutes. They will purge sand during this time.
- After the 30 minutes, drain the clams with a strainer.
- In the pot or pan, add olive oil to cover the bottom with a thin layer and heat over medium heat.
Once the oil is hot, add the garlic. Season with a pinch of salt.- Cook the garlic for 2 minutes, moving around with a spatula. The goal is soft garlic, not browned garlic, so modify the temperature as needed.
- Add the white wine, stir and increase the heat to high.
Once boiling add the clams and cover with a lid.- Cook for 5 minutes or until all of the clams open, it may possibly take additional time, up to 10 minutes.
Once the clams have opened, toss in the cilantro and stir with a spatula to combine.
Serve the clams in bowls, spooning the broth over the clams.- Optional, serve with a toasted buttered baguette to dip in the leftover broth.
