Baby Clams Steamed In A Cataplana, Wine-Tomato Sauce - ...

Baby Clams Steamed In A Cataplana, Wine-Tomato Sauce - ...
Baby Clams Steamed In A Cataplana, Wine-Tomato Sauce - ...

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil

  • 1

    red bell pepper cored, seeded, and cut in thin strips

  • 1

    green bell pepper cored, seeded, and cut in thin strips

  • 2

    large ripe tomatoes seeded, diced

  • 2

    medium white onions sliced thin

  • 2

    garlic cloves minced

  • 1/4

    pound dry-cured ham diced (such as presunto or prosciutto)

  • 1

    pound hard smoked sausage removed from casing (such as linguica or chorizo)

  • 1

    tablespoon paprika - (generous)

  • 1

    pinch red pepper flakes

  • 2

    bay leaves

  • 1

    cup dry white wine

  • 4

    pounds small littleneck clams or cockles scrubbed, and rinsed well

  • 1

    lemon juiced

  • 1/4

    cup chopped fresh flat-leaf parsley

  • Portuguese bread as accompaniment

Directions

Coat a large Dutch oven with the olive oil and set over medium heat. When the oil forms a little haze, add the bell peppers, tomatoes, onions, and garlic; cook and stir for about 7 minutes until the vegetables are soft, but not browned. Add the ham and sausage and stir for 2 minutes to release some of the flavorful fat. Stir in the paprika, pepper flakes, bay leaves, and wine. Simmer and stir for 10 minutes to cook down the liquid a bit. (If using a cataplana, transfer the sauce into the vessel, and proceed as directed.) Lay the clams in the sauce and toss with a large spoon so they are well coated and some of the sauce is on the top. Squeeze in the lemon juice and shower with chopped parsley. Tightly close the Dutch oven or cataplana and simmer over moderate heat for 15 minutes until the clams open -- no peeking. Discard any clams that haven't opened at that point. Remove the cataplana from the stove and open it at the table. Ladle into soup bowls and serve immediately with crusty Portuguese bread. This recipe yields 4 to 6 servings.

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