2 Recipes for Clams, Portuguese style

[John F. Newman]

Summer is approaching and I thought I'd share the Portuguese recipes. Both are a hit with my family.

They "require" a cataplana, a tortoise shell shaped cooking vessel with hinges so that it closes form a nice seal. When I married my wife, her family gave me (not us) a set of 3 different sized cataplanas. They knew I liked to cook. Living in New Jersey, we have a lot of clams, so this recipe from the Algarve was immediately used. A pot or covered skillet can be used instead of a cataplana.

CLAMS PORTIMAO STYLE

36 littleneck clams
1 cup dry white wine (I use vinho verde)
5 tsp olive oil
4-5 garlic cloves
1 tsp lemon zest
¼ cup cilantro, chopped
lemon wedges
Crusty bread
Serves 4

1. In a large skillet or cataplana, combine the wine, olive oil, garlic (smashed whole cloves - just give ‘em a whack with the flat side of a knife to help release their flavor) and lemon zest. Bring to a boil.
2. Add the clams (hinge side down) and sprinkle with the chopped cilantro (or if you are lazy, just throw several sprigs of cilantro on top of the clams). Cover and cook, shaking the skillet occasionally until the clams open (about 10 minutes).

Serve in a shallow bowl with lemon wedges.

SERVING SUGGESTIONS: Serve with crusty bread and bowls for discarded shells, and some chilled vinho verde.




AMEIJOAS NA CATAPLANA

½ link of chourico, either sliced or crumbled without casing
3 Tbs olive oil (my estimate, can go heavier)
1 medium onion, thinly sliced
1 tsp. paprika
¼ tsp. crushed red pepper (can substitute piri piri)
¼ pound prosciutto, cut into small strips
1-2 medium tomatoes, chopped
¼ cup cilantro, chopped
½ cup white wine (don’t be afraid to add more - this is an estimate)
4-5 garlic cloves, smashed whole
2 bay leaves
36 littleneck clams, scrubbed
Serves 4

1. In a large skillet or cataplana, heat olive oil and chourico until some oil from the chourico has released (the chourico I but releases a lot of oil, so I go light on the olive oil).
2. Once the chourico releases its oil (in a minute or two - not too long you are not cooking the chourico too long - I do this step now only because my chourico releases oil, and I then use that - and some olive oil - to cook the onions in. If your chourico is dry before cooking, then add skip step one, and add more oil to cook the onions in), When oil has been released, take the chourico out so not to overcook it.
3. Add onion, paprika and red pepper stirring frequently. Cook until onions begin to soften, about 5 minutes.
4. Add the cooked chourico, prosciutto, tomatoes, parsley, wine, garlic and bay leaves. Cook until boil.
5. Add the clams (hinge side down). Cover and cook, shaking the skillet occasionally until the clams open (about 10 minutes).

Serve in a shallow bowl with crusty bread.

SERVING SUGGESTIONS: Serve with crusty bread and bowls for discarded shells, and some chilled vinho verde.

NOTES: Optional: Add green pepper at the same time as the onion.

[Moses Botbol]

Love little neck, hate steamers... Good recipes. I use to clam in the summers as a late teen. Hard day's work for a day's pay, I'll tell you that!

[John M.]

Moses Wrote

Love little neck, hate steamers... Good recipes. I use to clam in the summers as a late teen. Hard day's work for a day's pay, I'll tell you that!

What kind of Cape Coddah are you that does not like steamers? I like them all--especially Wellfleet Oysters.

John...These are nice recipes, what time is dinner?