Pork and Clams (Ameijoas Na Cataplana)

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

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)

Ingredients Nutrition

Directions

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

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!

Sackville October 20, 2004

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.

richard sklar June 17, 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

laurie10 March 24, 2002