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