So as COVID-19 cases surge all across Europe we have also been experiencing higher cases here in Portugal. Portugal did really well to contain the spread during the first wave and deaths were much lower than its neighbouring countries.
However as cooler weather arrives the country is seeing higher cases now and particularly in the North. While the Algarve still has a relatively low death figure the infection rate has risen, leading to new measures.
On the weekend Saturday 21st and Sunday 22nd November a weekend curfew was in place in our Municipality Lagos, meaning citizens had to be back in their homes after 1pm.
We actually really enjoyed the excuse to do very little (we normally have busy weekends) and with plenty of rugby on the tv we were quite happy.
This was also a great excuse to do some cooking so we prepared our favourite Portuguese dish Clams ‘Bulhão Pato’. This is how we did it…
We bought 1KG of amazing fresh large clams from the fish market ‘O Perceve Mariscos’ in Lagos on Sunday morning. Then we prepared a tasty ‘Clams Bulhão Pato’ with a fennel and goats cheese salad.
It’s so simple & fresh, here is the recipe we used:
- Place the clams to soak in water seasoned with salt about 1 to 2 hours.
- Place the olive oil and the chopped garlic in a skillet and saute over low heat about 2 to 3 minutes, stirring occasionally.
- Add the clams, stir, cover the skillet with a lid and cook over low heat until the clams open completely.
- Turn off the heat, season with pepper, lemon juice and chopped coriander and serve.
Hope this is useful!