Portugal is famous for its seafood and of all the many seafood dishes on the menus of coastal restaurants the most popular is the enigmatically named amêijoas à Bulhão Pato (clams Bulhão Pato). For a long time I have wondered who or where Bulhão Pato was. Was he a chef who created this simple but delicious recipe or was the dish named after a place with excellent clams? In fact, it is neither of these. Raimundo António de Bulhão Pato (1828-1912) was a writer of poetry and prose who was also a bon vivant and wrote about the food he enjoyed. He lived on the south bank of the River Tejo, which at that time was said to have clams of the highest quality. The exact details of how the dish came to be named after him are lost in history, but it is believed that it was created by the chef at the Estrela de Ouro restaurant in Lisbon, of whom Bulhão Pato had written favourably, and the eponymous clams Bulhão Pato may have been a thank you from the chef. The dish has stood the test of time and continues to make a great starter to an evening meal or as a light lunch in a beachside café. The ingredients are basic, consisting of clams, olive oil, garlic, coriander, lemon juice, white wine, salt and pepper, and the dish only takes a few minutes to cook. Serve it with lemon wedges and lots of crusty bread to soak up the broth and you will almost be able to smell the sea air!