Baby Clams Steamed in a Cataplana with White Wine and Tomato Sauce: Almeijoas Na Cataplana

Name: Baby Clams Steamed in a Cataplana with White Wine and Tomato Sauce: Almeijoas Na Cataplana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 6 servings Portuguese bread, as accompaniment; 2 kgs littleneck clams or cockles, scrubbed and rinsed well; 237 milliliters dry white wine; 59 milliliters chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 1 green bell pepper cored, seeded, and cut in thin strips; 113 grams dry-cured ham, such as presunto or prosciutto, diced; 1 lemon, juiced; 59 milliliters extra-virgin olive oil; 1 Tbsp generous tablespoon paprika; 1 red bell pepper, cored, seeded, and cut in thin strips; 1 pinch Pinch red pepper flakes; 454 grams hard, smoked sausage, such as linguica or chorizo, removed from the casing; 2 larges ripe tomatoes, seeded and diced; 2 mediums white onions, sliced thin

Baby Clams Steamed in a Cataplana with White Wine and Tomato Sauce: Almeijoas Na Cataplana

Baby Clams Steamed in a Cataplana with White Wine and Tomato Sauce: Almeijoas Na Cataplana might be just the main course you are searching for. This recipe serves 6. Watching your figure? This dairy free recipe has 534 calories, 24g of protein, and 34g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of generous tablespoon paprika, sausage, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert.

Instructions

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.

Ingredients you will need

Bell Pepper

Vegetable

Olive Oil

Tomato

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

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.)

Ingredients you will need

Bay Leaves

Paprika

Sausage

Pepper

Sauce

Wine

Ham

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.

Ingredients you will need

Lemon Juice

Parsley

Clams

Sauce

Equipment you will use

Dutch Oven

Remove the cataplana from the stove and open it at the table. Ladle into soup bowls and serve immediately with crusty Portuguese bread.

Ingredients you will need

Bread

Soup

Equipment you will use

Bowl

Ladle

Stove

Equipment

Ingredients

Servings:

bay leaves 6servings

Portuguese bread, as accompaniment 2kgs

littleneck clams or cockles, scrubbed and rinsed well 237milliliters

dry white wine 59milliliters

chopped fresh flat-leaf parsley 2

garlic cloves, minced 1

green bell pepper cored, seeded, and cut in thin strips 113grams

dry-cured ham, such as presunto or prosciutto, diced 1

lemon, juiced 59milliliters

extra-virgin olive oil 1Tbsp

generous tablespoon paprika 1

red bell pepper, cored, seeded, and cut in thin strips 1pinch

Pinch red pepper flakes 454grams

hard, smoked sausage, such as linguica or chorizo, removed from the casing 2larges

ripe tomatoes, seeded and diced 2mediums

white onions, sliced thin

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.

GEN5 Chardonnay

A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.