Portuguese best recipes

I do not know how to cook, but I know very well how to appreciate the good gastronomy, having collected some excellent experiences in the many visited countries. Without chauvinism, I consider Portuguese cuisine one of the best in the world, with some dishes deserving mention. I will try to start listing here some of my favorites, planning to do the same to the other countries if and when they will surprise me.

Amêijoas à Bulhão Pato

​Wash carefully 1 Kg of clams.
Fry two garlic cloves in 1dl of olive oil.
Add the clams with a good quantity of chopped coriander, seasoning with salt and pepper.
Shake until the clams are all open and then drizzle with ½ dl of white wine. Let it evaporate a little and serve.

Where to eat

​It is a national dish, easy to make, and that can be found throughout the territory. I had my best experiences in the following places:

São Miguel, in Nazaré
Marisol in Foz do Arelho

 Good company

carne de porco à alentejana

​Cut 800 gr of lean pork into cubes, season with 6 garlic cloves, 3 soup spoons of bell pepper, 150 ml of white wine, pepper and bay leaves, and let marinate for a few hours, or overnight. 
Cut the potatoes into the cubes and fry them. Meanwhile, melt 30 gr of lard and 30 gr of margarine or olive oil in a large frying pan. Add the meat, and let it fry until looking golden. 
Drizzle with a few spoons of the marinade and cook 10 minutes. Add 1 kg of clams previously well washed, and cook until they are open. Add the fried potatoes and coriander and mix well. Garnish with black olives.
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Where to eat

This recipe was created in Algarve, using pork meat from Alentejo hence the name. It is popular ​ popular all over the country with slight variations. In some restaurants they add pickles, which totally subverts the taste, which often leads me to ask in advance not to use them.
I have eaten in dozens of places, and I indicated only the best experiences:

Charcutaria, in Lisbon (by far... the best)
O Pote, in Lisbon
Marisol, in Foz do Arelho
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 Good company

Rojões com sarrabulho

​Too complex to be done at home, you'd better try it in location, in Minho, if possible in Ponte de Lima, where it seems to have been created

Where to eat

This is the most typical dish of Minho, a region in the top north of Portugal. It's a very strong dish, whose ingredients have a peculiar taste. The rice "de sarrabulho" is the best for me.

I remember two good experiences:

Toca do caçador, in Terras do Bouro
O Confrade, in Ponte do Lima

 Good company