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Clams Cataplana - The Ultimate Clam Dish

Recipes » Main Dish » Fish and Shellfish

I may be a little grandiose in my statements about this dish but you have to try it to understand. This dish requires each individual serving to have the final cooking done separately. When I serve this dish I prepare all of the ingredients ahead of time and then have three to five of my friends (I have a six burner stove) all cook the individual servings at the same time. We are all standing around the stove together, (usually after a few beers as well!) and I give instructions on what to do. It is always a lot of fun and some great laughs. Cooking together is a great part of the social dining experience. don't invite someone for this meal who expects to be waited on!

Yield: 1 Servings Ready in 45 minutes

Cuisine: PortugueseMain Ingredient: Clam

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Ingredients

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Original recipe makes 1 Servings

24 littleneck clams; in the shell

1/2 stick butter

1/4 cupchorizo or hot Italian sausage; diced

1/4 cuplinguica sausage; diced

2 slices bacon; fried, diced and crumbled

1/4 cupgreen bell peppers; finely diced

1/4 cupwhite onions; chopped

1 clove garlic; minced

2 Tbschopped fresh parsley

1/4 cupsliced fresh mushrooms

1/4 cupdiced fresh tomatoes

1/4 cupwhite wine

2 cupsseafood stock

1/4 teaspoonblack pepper

1 dash Tabasco sauce; (or to taste)

MOLHO; TOMATO SAUCE

Clams Cataplana - The Ultimate Clam Dish Preparation

Melt the butter in a 12 inch skillet and saut? the linguica and chorizo cubes until browned, add the crumbled bacon, onions, scallion leaves, garlic, green pepper, parsley, mushrooms, fresh tomato and black pepper, saut?, stirring frequently until the vegetables are limp and transparent.

Add the white wine and stir it in. Scrape the bottom and sides of the skillet to dissolve any brown particles clinging to the pan, This stuff imparts a wallop to the sauce.

Add the Molho tomato sauce and the Tabasco and stir them in. The Portuguese call this concoction a "sofrito" and it forms the basis of many dishes.

Smooth the sauce out on the bottom of the pan and lay the little necks on top of it. Pour two cups of the seafood stock over the clams. Cover the skillet and cook until the clams open. Discard any that look suspicious.

Transfer the dish to a deep soup bowl.

Drink lots of Lancers wine and dip Portuguese rolls in it. It is heaven!

Notes

Cooking Tips

Make sure you have plenty of Lancers Portuguese Rose and lots of Portuguese rolls, these are essential to this great Portuguese dish. I will give portions for 1 serving. Each of these servings is large and four individual servings might actually yield enough for 6. Adjust for the number you will be serving.