Ameijoas na Cataplana-Clams in a Cataplana

By amaliana

"A cataplana, a hinged clam-shaped cooking utensil, is so popular in the Algarve beach resorts that dozens of dishes have been named after it. If you don't have a cataplana,use a wok or a large pot with tight-fitting lid. Cover the lid with a tea towel; do not uncover during cooking.
In Portugal, cockles are used in this dish, but Manila clams are tasty substitutes."

Ingredients

• 2 lb Manila clams
• 1/4 cup olive oil
• 4 oz pork, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups peeled, seeded and chopped tomatoes
• 1/2 sweet red pepper, seeded, cored and diced
• 4 oz chourico, cut in 1/2-inch slices
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper
• 1/2 tsp oregano
• 1/4 tsp piri-piri or Tabasco sauce
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 2 slices prosciutto, coarsely chopped

Preparation

Step 1

Scrub clams with a brush under cold running water to remove surface sand and grit. Discard any clams that are not tightly closed. Set aside.
In large heavy saucepan or Dutch oven, heat olive oil over medium heat; brown pork for 2 to 3 minutes and remove. Cook onion and garlic, stirring occasionally, for 3 to 5 minutes, or until softened. Add tomatoes, red pepper,chourico, bay leaf, salt, pepper, oregano and piri-piri sauce; simmer for 7 to 10 minutes, or until slightly thickened.
Layer half of tomato sauce in bottom of cataplana. Arrange clams on top and pour remaining tomato sauce over top. Tightly secure cataplana and simmer over medium-high heat for 5 minutes. Turn cataplana over and unlatch;add pork cubes, pour in wine and sprinkle with parsley and prosciutto. Secure cataplana and cook until shells open and pork juices run clear when pierced with fork, about 5 to 10 minutes. Discard any clams that have not opened and serve clams immediately from cataplana.
Makes 4 appetizer servings or 2 main-dish servings.