Clams Cataplana Recipe

cooking time: 15 minutes

Ingredients

• 8 doz. smal hard-shell clams

• 8 tbsp. olive oil

• 6 med. onions thinly sliced

• 1 tsp paprika

• 1/2 tsp crushed hot dried red peppers

• 2 large cloves garlic, minced

• 4 bay leaves, broken

• 1 c. dry white wine

• 2 med. tomatoes, chopped

• 3 kg smoked ham, chopped

• 3 kg linguica, chorico or other garlic sausage (cut from casing and crumbled)

• 1/2 c. fresh parsley (finely chopped)

Method

1. Scrub clams and soak in cold water at least 1 hr. Drain and rinse well.

2. Heat oil in cataplana or heavy casserole with tight lid, for top of stove cooking.

3. Add onions, paprika and red peppers and cook over low heat until onions are limp and golden.

4. Stir in garlic, wine, bay leaves, tomatoes, ham, sausage and parsley.

5. Add clams, pushing them down into mixture.

6. Cover tightly. Cook on top of stove over medium heat about 15 minutes. or until clams open. Do not

   uncover until ready to serve.

Note:

Serve in soup bowls and use crusty bread to mop up sauce.

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