These clams in garlicky broth were named after Bulhão Pato, a 19th-century Portuguese poet. Although his verses have been largely forgotten, the dish remains popular throughout Lisbon. Serve it as the first course of an elegant meal or as the main course of a light lunch.

　　

Ingredients

Makes 6 first-course servings

　　1 1/2 cups water

　　1/2 cup dry white wine

　　1/4 cup extra-virgin olive oil

　　48 small hard-shelled clams (5 pounds) such as littlenecks (less than 2 inches wide), scrubbed well

　　2 large garlic cloves, coarsely chopped

　　1 cup coarsely chopped fresh cilantro (about 1 large bunch)

　　1/4 teaspoon black pepper

　　Accompaniment: crusty bread

　　

Step 1

Bring water, wine, and oil to a boil in a 5- to 6-quart wide pot over moderately high heat. Add clams and boil, covered, 3 minutes. Sprinkle garlic, cilantro, and pepper over clams and boil, covered, until clams just open wide, 4 to 6 minutes. (Discard any clams that remain unopened after 9 minutes.)

　　

Step 2

Gently stir clams, then spoon into large shallow soup bowls along with broth.