New Recipe + Our Recommended Wine

Boas Quintas is the brainchild of Nuno Cancela de Abreu 4th generation of a family with a farming and winemaking tradition of more than 130 years.

’27 years, 6 regions, 27 countries
Some of the best wines in Portugal’

In 1991 Nuno began his own project, planting new estates in the Dão region and so Boas Quintas began.

Nuno decided to devote all of his experience and all of his knowledge in viticulture and oenology, to the service of the project that would allow him to create high quality wines, full of character and personality.

Originally there were two estates in Dão, Quinta da Giesta and Quinta da Fonte do Ouro but due to the positive reception from critics and with the contribution of awards won since 1998, the company reoriented its strategy and now the estate also comprises quintas in the Alentejo and Setúbal regions.

The philosophy is based in diversity and to produce high quality wines with their own individuality and character.

Morgado de Bucelas Arinto Branco 2022

100% Arinto

From limestone soil. Aged on skins for 4 hours pre fermentation then aged on lees for 4 months post fermentation. Both adding complexity and richness. Notes of lime, green apple & mineral. Fresh, persistent but with volume. A must try!

Try with starters, seafood, grilled fish or salads.

Ingredients & Method

‘Bulhão Pato’ Clams by Boas Quintas

Pair with Morgado de Bucelas Arinto Branco

It is thought that it was João da Mata, chef at the old Hotel Bragança, so often mentioned in the works of Eça de Queirós, who paid homage to Bulhão Pato by giving his name to this recipe.


COOKING TIME: 8 minutes


  • 2kg of Clams

  • 4 cloves of Garlic

  • 1 bunch of Coriander

  • 1 lemon

  • 200ml Olive Oil

  • 6tbs Salt

  • Pepper to taste


  • In a large, low saucepan, heat the olive oil and the garlic cloves, in half’s . When the garlic is golden, add the finely chopped coriander. Give them a stir for a few seconds, then add the clams, which, after being washed in various waters, have been kept, preferably the day before, but for at least 6 hours, in a container covered in water seasoned with 6 tablespoons of salt per litre.

  • Season with freshly ground pepper, cover and bring the pan to the boil, stirring until all the clams have opened.

  • Drizzle with the lemon juice and serve immediately.