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

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    Units: US | Metric


    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.

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    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!

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    • 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.

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    • 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

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    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
    Total Fat 13.3 g
    Saturated Fat 3.1 g
    Cholesterol 172.4 mg
    Sodium 212.7 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 1.8 g
    Sugars 4.6 g
    Protein 62.1 g

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