Clams In A Cataplana Casa Velha

Recipe Ingredients

3		Spanish onions - peeled, and (medium)
		Sliced thin
3		Garlic cloves - peeled, minced (large)
2		Sweet green bell peppers - cored, seeded, (large)
		And cut in thin strips
1/4 cup	59ml	Olive oil
1 cup	40g / 1.4oz	Dried bay leaf - crumbled (large)
1		Water-packed tomatoes - (16 oz) - do not drain
1		Tomato sauce - (6 oz)
2 oz	56g	Lean prosciutto - cut small dice
1/4 lb	113g / 4oz	Lean smoked ham - cut small dice
1/4 lb	113g / 4oz	Chourico, chorizo, or pepperoni - cut small dice
4		Uniformly-small clams in the shell - scrubbed clean
1/2 cup	118ml	Dry white wine
1/4 cup	10g / 0.4oz	Coarsely-chopped fresh flat-leaf parsley
		Special Equipment
		Cataplana pot - (15" across) or a large
		Heavy Dutch oven type of kettle
		Accompaniment
		Pao or other rough country bread

Recipe Instructions

Prepare the sauce: Cook the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat for 8 to 10 minutes, or until limp and golden.

Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and chourico; cover, and cook 30 minutes longer.

The sauce can be made as much as 2 days ahead of time but do not buy the clams until the day you plan to serve the cataplana. The sauce should be covered and refrigerated until you are ready to proceed.

To assemble the cataplana: Spoon 1/2 the tomato mixture into the bottom of a very large cataplana pot, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce and wine, cover tightly, cook 10 minutes over moderately-low heat; do not lift cover.

Open the cataplana or kettle, scatter the parsley evenly on top, and then toss the clams lightly. If clams have not opened, cover and cook slowly for 5 to 10 minutes longer or until the clams open. Discard any that do not.

Carry the cataplana or kettle to the table, take off lid, and ladle into large soup plates.

This recipe yields 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B66) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.