When in Lisbon you might see “Canivetes à Bulhão Pato” on a menu. What are Canivetes à Bulhão Pato? Once you try them in Lisbon, you might wonder how to make them at home.
Canivetes à Bulhão Pato are Razor Clams in the style of Bulhão Pato (with white wine, garlic, and lemon) They also go by the name Lingueirão à Bulhão Pato, and in Spain they are called Navajas a la plancha.
Where to eat Canivetes à Bulhão Pato in Lisbon
Cervejaria O Ramiro
Avenida Almirante Reis 1
GPS: 38.72032272126813, -9.135748302241709
Hours: Tuesday – Sunday, noon – midnight
Two blocks south of the Intendente metro station (green line). This is one of my two favorite restaurants in Lisbon.
https://www.cervejariaramiro.com/?lang=en
Marisqueira do Lis
Avenida Almirante Reis 27B
GPS: 38.722559448183105, -9.135543889253528
T: 351 218 850 739
Hours: noon – 1 am
Located just outside of the Intendente metro station (green line). This is another of my favorite restaurants in Lisbon.
https://www.facebook.com/MLIS1973/
Solar 31 da Calçada
Calçada Garcia 31
GPS: 38.71553009169587, -9.138006545076882
Hours: Monday – Saturday noon – 11 pm. Closed Sundays.
T: 351 925 491 807
E: novagreacaosolar31@gmail.com
Located in the Baixa neighborhood just north of the Igreja (Church) of São Domingos. Trip Advisor rates Solar 31 as one of Lisbon’s best restaurants.
How to make Canivetes à Bulhão Pato at home
I have translated Neuza Costa’s recipe from Portuguese to English. You can find her recipe on her site https://www.saborintenso.com/f21/canivetes-bulhao-pato-29500/
Serves 5 people:
- 1 kg (2.2 lbs) of razor clams soaked in cold water that has been seazoned with salt for three hours
- 80 ml (2.7 oz) of olive oil
- 5 garlic cloves chopped
- 6 oz of white wine
- 1 sprig of chopped cilantro
- juice of one lemon
- Salt to taste
- Pepper to taste
Preparation:
1. Put the oil and garlic in a pot and bring to heat
Stir and allow to heat up.
Make sure the razor clams are well-washed and scrubbed, add them to the pot.
Season with salt and pepper.
Add the cilantro and pour in the white wine.
Cover and cook on high heat until the clams open.
2. Once the clams have opened, season with lemon.
If the sauce is too thin, remove the clams and bring the sauce to a boil before pouring it over the clams.
Garnish with lemon slices and they are ready to serve.
I am not affiliated with any of the businesses listed in this article. I have translated recipes for two of my other favorite Portuguese recipes, Eat Sapateira Recheada in Lisbon, then make it at home and Eat Amêijoas à Bulhão Pato in Lisbon, and at home
Both of these recipes are also from Neuza Costa. If you would like to learn more about Finding the best seafood in Lisbon , see my article.
