Name: Ameijoas na Cataplana (Portuguese Steamed Clams with Sausage)
Yield: Serves 6
Cuisine: Portugal
Ingredients: 60 tiny Manila clams or 36 larger clams, scrubbed; Salt and freshly ground pepper to taste; 2 tablespoons finely minced garlic; ½ cup chopped fresh parsley, plus additional for garnish; 2 bay leaves, coarsely crumbled; 1 pound Linguisa or Chorizo, prepared or homemade; 3 cups diced peeled fresh or canned plum tomatoes with their juices; 1 teaspoon dried red pepper flakes, crushed, or ½ teaspoon cayenne pepper; 1 cup dry white wine; ½ cup julienned prosciutto; 1 tablespoon paprika; 3 medium red onions, halved and thinly sliced; ½ cup olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This dish is a specialty of the province of Alentejo. It is named after the copper cooking vessel with a hinged lid and shaped like a clamshell called a cataplana. We don’t have this special pan, but we’ve found that a covered saucepan works very well. We transfer the “cataplana” to a pretty terra-cotta cazuela and serve it with rice as a sort of Portuguese paella.