The Portuguese palate tends to (their) prefer shellfish prepared
and served in their natural state but here are a some exceptions.
Amêijoas à Espanhola
Cockles prepared in their open shells with an onion, tomato and
Arroz de Marisco
Rice stew with every sort of shellfish that is available in the
market that day. Chopped tomatoes and onions are also added as it
is being prepared with fresh and chopped coriander used as garnish.
This is also the name given to the cooking utensil that is two
pan-shaped halves hinged together and closed with a clasp. They
have handles attached so that it can be taken straight from the
stove or grill to the table. It works on a trapped steam-cooking
basis. The contents more often contain some or a mixture of prawns,
shrimps, crabs, large prawns, clams, pork filet, chicken, lean
bacon, herbs and seasoning. Usually prepared for a minimum of two
persons and this is quite a feast.
Conquilhas no Tacho
Cockles together with onions, bay leaves and garlic, and cooked
in a clay earthen pot on the stove.
Santola à Maneira de Chef
The cooked meat of the crab is removed from its shell and served
shredded in a mixture of herbs and condiments.<7p>