Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork and Clams (Ameijoas Na Cataplana) Recipe
    Lost? Site Map

    Pork and Clams (Ameijoas Na Cataplana)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Derf's Note:

    Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
    2. 2
      Soak overnight in salt water, to expel sand.
    3. 3
      Heat olive oil in a (cataplanda) cast iron dutch oven.
    4. 4
      Fry onions and garlic until soft and golden.
    5. 5
      Add pork and brown on all sides.
    6. 6
      Add clams and dry white wine.
    7. 7
      Increase heat, and cook briskly, shaking pan until wine has reduced.
    8. 8
      Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
    9. 9
      Cover tightly and simmer for 30-40 minutes or until pork is tender.
    10. 10
      Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.

    Ratings & Reviews:

    • on October 20, 2004

      We had a dish very similar to this in Portugal, except they used rabbit instead of pork. The clams and meat made a wonderful combination and while I was eating it I thought pork would make another good choice. Do try this, I'm sure you'll enjoy it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2002

      If you cook clams this way for 30 to 40 minutes, you won't want to eat them. Clams need only to be cooked until the shells open. A cataplana is a tin-lined copper vessel shaped like a big clam. It is never a cast iron dutch oven.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2002

      I dig fresh clams every week, they do not OPEN when "tapped" they close when you touch them. If any don't open AFTER they are cooked, throw them away, because they are dead

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pork and Clams (Ameijoas Na Cataplana)

    Serving Size: 1 (544 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 461.8
     
    Calories from Fat 120
    26%
    Total Fat 13.3 g
    20%
    Saturated Fat 3.1 g
    15%
    Cholesterol 172.4 mg
    57%
    Sodium 212.7 mg
    8%
    Total Carbohydrate 15.3 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.6 g
    18%
    Protein 62.1 g
    124%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites