Amêijoas à Bulhão Pato

Named after the 19th-century Portuguese poet Raimundo António de Bulhão Pato, who adored this dish at the Lisbon restaurant Irmãos Unidos. It is the essence of Portuguese simplicity: plump clams steamed open in a heady combination of white wine, garlic, olive oil, and showered with fresh cilantro. The broth that forms in the pan is pure liquid gold, demanding crusty bread for mopping up every last drop.