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
1
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
2
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
3
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
4
Remove the cataplana from the stove and open it at the table. Ladle into soup bowls and serve immediately with crusty Portuguese bread.
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.