Amêijoas à Bulhão Pato

Amêijoas à Bulhão Pato is a traditional Portuguese dish of clams cooked in a sauce of olive oil, garlic and fresh coriander, often finished with white wine or lemon juice and served with crusty bread to soak up the sauce. It is a staple of Portuguese cuisine, eaten as a petisco throughout the country and especially associated with the Lisbon region. The dish is named for the 19th-century Portuguese poet Raimundo António de Bulhão Pato, though there is no firm evidence he created the recipe himself; it has also been attributed to the chef João da Mata. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/