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Simple yet deeply flavorful clams steamed in garlic and white wine.
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Named after the Lisbon poet and gourmet Bulhão Pato, this is a beloved Portuguese starter — diners are expected to mop up every last drop of the garlicky broth with bread.
Purge the clams of sand and scrub the shells clean.
Heat olive oil and finely chopped garlic in a pan over low heat until fragrant.
Add the white wine and clams, cover, and steam until the shells open.
Scatter with cilantro and serve with a lemon wedge to finish.