Clams Cataplana
One of the most famous (and delicious!) Portuguese combinations of shellfish and pork
Serves 6
• 2 medium Spanish onions (sliced thin)
• 3 large garlic cloves (minced)
• 2 large sweet green peppers (cored, seeded and cut into strips)
• 1/4 cup olive oil
• 1 large bay leaf (crumbled)
• 1 can undrained San Marzano tomatoes, diced
• 1 can tomato sauce (8 oz)
• 1/4 lb. lean smoked ham (diced)
• 1/2 lb. Portuguese linguiça or Spanish chorizo, sliced 1/4″ thick
• 1/2 cup dry white wine
• 1/4 cup coarsely chopped Italian parsley
• 5 dozen manila clams or 4 dozen small littleneck clams, rinsed
Stir-fry the onions, garlic and green peppers in the oil in a large skillet over moderate heat 8 -10 minutes until limp and golden. Add the meats and and cook for a few minutes. Add the bay leaf, wine, tomatoes and their juice and tomato sauce. Simmer for 20-30 min. or until sauce thickens.
Add clams, cover and simmer until all are open, 5-10 minutes. Garnish with parsley and serve with a crusty bread!
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