Portugese Clams in a Cataplana Casa Velha

Portuguese Clams in a Cataplana Casa Velha Recipe from Portugal

Region / culture: Portugal | Preparation time: 1 hour | Cooking time: 1 hour and 5 minutes | Servings: 6

Introduction

Portugese Clams in a Cataplana Casa Velha

Portuguese Clams in a Cataplana Casa Velha is a traditional and flavorful seafood dish that originates from Portugal. This dish features fresh clams cooked in a savory tomato-based sauce with a variety of delicious ingredients. The dish is typically cooked in a special cookware called a cataplana, which is a clam-shaped copper pot that helps to seal in the flavors of the ingredients.

History

The recipe for Portuguese Clams in a Cataplana Casa Velha has been passed down through generations in Portugal. Clams are a popular ingredient in Portuguese cuisine, and this dish showcases the fresh and briny flavors of the sea. The combination of clams, tomatoes, onions, peppers, and various meats creates a rich and satisfying dish that is perfect for a special occasion or a family meal.

Ingredients

4 dozen uniformly small clams in the shell
2 gallons cold water
3 tbsp salt
2 tbsp cornmeal

Sauce

3 medium spanish onions, peeled and sliced thin
3 large garlic cloves, peeled and minced
2 large sweet green peppers, cored, seeded, and cut in thin strips
0.25 cup olive oil
1 large bay leaf, crumbled
1 can (1 lb (454 g)) water-pack tomatoes (do not drain)
1 can (8 oz (227 g)) tomato sauce
2 oz (57 g) lean prosciutto, cut into small dice
0.25 lb (113 g) lean smoked ham, cut into small dice
0.25 lb (113 g) chouriço, chorizo or pepperoni, cut into small dice
0.5 cup dry white wine
0.25 cup coarsely chopped italian parsley

How to prepare

Scrub the clams well in cool water.
Pile the clams in a large deep kettle.
Add the cold water, salt, and cornmeal.
The cornmeal acts as an irritant that forces the clams to purge themselves of grit.

Let the clams stand in the cold water for about 1 hour.

Meanwhile, prepare the sauce.
In a large heavy skillet, stir-fry the onions, garlic, and green peppers in oil over moderate heat for 8 to 10 minutes until limp and golden.
Add the bay leaf, tomatoes, and their juice.
Break up any large clumps of tomatoes.
Bring the mixture to a simmer, cover, and cook slowly for 30 minutes.
Add the tomato sauce, prosciutto, smoked ham, and pepperoni.
Re-cover and cook for 30 minutes longer.
Note: You can make the sauce up to two days ahead of time, but do not buy the clams until the day you plan to serve the cataplana.
Cover the sauce and refrigerate until you are ready to proceed.
To assemble the cataplana, spoon half of the tomato mixture into the bottom of a very large cataplana (it should measure about 15 inches across) or into a large heavy Dutch-oven type of kettle.
Bring it to a simmer over moderate heat.
Adjust the heat so that the mixture barely boils.
Arrange the clams on top.
Spoon in the remaining tomato sauce.
Cover tightly and cook for 10 minutes over moderately low heat.
Open the cataplana or kettle.
Pour in the wine and scatter the parsley evenly on top.
Then toss the clams lightly.
Re-cover and cook slowly for 15 to 20 minutes longer until the clams open.
Discard any clams that do not open.
Carry the cataplana or kettle to the table.
Open it and ladle into large soup plates.

Variations

Add diced potatoes or chorizo for a heartier dish.
Use different types of seafood, such as shrimp or mussels, in place of clams.
Experiment with different herbs and spices to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to scrub the clams well in cool water to remove any grit or sand.

- Use a large cataplana or Dutch-oven type kettle to cook the clams and sauce together.

- Allow the clams to purge themselves of grit by soaking them in cold water with salt and cornmeal.

- Prepare the sauce ahead of time to allow the flavors to meld together.

- Discard any clams that do not open during cooking.

Serving Suggestions

Serve Portuguese Clams in a Cataplana Casa Velha with crusty bread or over rice to soak up the delicious sauce.

- Garnish with fresh parsley and a squeeze of lemon juice for added flavor.

Cooking Techniques

Simmer the clams and sauce together in a covered pot to allow the flavors to meld together.

- Toss the clams lightly to ensure even cooking and flavor distribution.

- Cook the dish slowly over low heat to prevent the clams from becoming tough.

Ingredient Substitutions

Use bacon or pancetta in place of prosciutto.

- Substitute bell peppers for sweet green peppers.

- Use canned diced tomatoes in place of whole tomatoes.

Make Ahead Tips

Prepare the sauce ahead of time and refrigerate until ready to assemble the dish.

- Soak the clams in cold water with salt and cornmeal up to a day in advance.

Presentation Ideas

Serve Portuguese Clams in a Cataplana Casa Velha in the cataplana or transfer to large soup plates for a rustic presentation. - Garnish with fresh parsley and a drizzle of olive oil for a finishing touch.

Pairing Recommendations

Serve with a crisp white wine, such as Vinho Verde, to complement the flavors of the dish.

- Pair with a side salad or steamed vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat gently in a covered pot over low heat until warmed through.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

23g per serving

Fats

12g per serving

Proteins

18g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.

Alergens

Allergens: Contains shellfish, pork, and dairy (if using chouriço)

Summary

This dish is a good source of protein and essential nutrients, but it is also high in fat and calories. Enjoy in moderation as part of a balanced diet.

Summary

Portuguese Clams in a Cataplana Casa Velha is a delicious and traditional seafood dish that highlights the fresh flavors of clams in a savory tomato-based sauce. This dish is perfect for a special occasion or a family meal, and can be customized with different ingredients and flavors. Enjoy this flavorful and satisfying dish with crusty bread or over rice for a complete meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day in Portugal, and I was wandering through the bustling streets of Lisbon, taking in the sights and sounds of the vibrant city. As I passed by a quaint little seafood restaurant called Casa Velha, the aromas of garlic, cilantro, and fresh seafood wafted through the air, drawing me in like a moth to a flame.

I decided to stop and have a meal at Casa Velha, eager to sample the traditional Portuguese cuisine that I had heard so much about. As I perused the menu, one dish caught my eye - Portugese Clams in a Cataplana. Intrigued by the name and the tantalizing description, I knew I had to try it.

When the dish arrived at my table, I was immediately captivated by the beautiful presentation. The clams were nestled in a rich and flavorful broth, infused with the perfect balance of herbs and spices. The steam rising from the cataplana tantalized my senses, and I couldn't wait to take my first bite.

As soon as I tasted the dish, I was transported to a culinary paradise. The clams were tender and juicy, the broth was savory and aromatic, and every bite was a symphony of flavors that danced on my palate. I savored every mouthful, not wanting the meal to end.

After finishing my meal, I approached the chef and asked him about the recipe for the Portugese Clams in a Cataplana. To my surprise, he was more than willing to share his secrets with me. He explained that the dish was a traditional Portuguese recipe that had been passed down through generations in his family.

I eagerly jotted down the ingredients and instructions, determined to recreate this culinary masterpiece in my own kitchen. I knew that this recipe was a treasure trove of culinary knowledge, and I couldn't wait to share it with my family and friends back home.

Back in my own kitchen, I gathered the ingredients and set to work, following the chef's instructions to the letter. As the clams simmered in the cataplana, the familiar aromas of garlic, cilantro, and seafood filled the air, transporting me back to that magical day in Lisbon.

When the dish was finally ready, I couldn't wait to taste it. As I took my first bite, I closed my eyes and let the flavors wash over me. It was as if I had been transported back to Casa Velha, sitting at that table in Lisbon, savoring every delicious mouthful of Portugese Clams in a Cataplana.

From that moment on, the recipe became a staple in my kitchen. I would often prepare it for special occasions, impressing my guests with the authentic flavors of Portugal. Each time I made the dish, it was a reminder of that fateful day in Lisbon, when I stumbled upon a culinary treasure that would become a beloved part of my repertoire.

As the years passed, I continued to hone my skills in the kitchen, learning new recipes and techniques from various places and people. But the recipe for Portugese Clams in a Cataplana Casa Velha always held a special place in my heart. It was a reminder of the magic of food and the joy of discovery, and it brought me closer to the rich culinary heritage of Portugal.

And so, dear reader, if you ever find yourself in Lisbon, do yourself a favor and seek out Casa Velha. Order the Portugese Clams in a Cataplana, savor every mouthful, and let the flavors transport you to a world of culinary delight. Who knows, perhaps you too will discover a culinary treasure that will become a cherished part of your own kitchen repertoire. Bon appétit!