Clams in a Cataplana Casa Velha Recipe

Name: Clams in a Cataplana Casa Velha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium Spanish onions, peeled and sliced thin; 3 large garlic cloves, peeled and minced; 2 large sweet green bell peppers, cored, seeded, and cut in thin strips; 1/4 cup olive oil; 1 large dried bay leaf, crumbled; 1 (16-ounce) can water-packed tomatoes (do not drain); 1 (6-ounce) can tomato sauce; 2 ounces lean prosciutto, cut into small dice; 1/4 pound lean smoked ham, cut into small dice; 1/4 pound chourico, chorizo, or pepperoni, cut into small dice; 4 dozen uniformly small clams in the shell, scrubbed clean; 1/2 cup dry white wine; 1/4 cup coarsely chopped fresh flat-leaf parsley; Special equipment: Cataplana pot (15-inches across), or a large heavy Dutch oven type of kettle; Accompaniment: Pao or other rough country bread

Servings: persons

3 medium Spanish onions, peeled and sliced thin
3 large garlic cloves, peeled and minced
2 large sweet green bell peppers, cored, seeded, and cut in thin strips
1/4 cup olive oil
1 large dried bay leaf, crumbled
1 (16-ounce) can water-packed tomatoes (do not drain)
1 (6-ounce) can tomato sauce
2 ounces lean prosciutto, cut into small dice
1/4 pound lean smoked ham, cut into small dice
1/4 pound chourico, chorizo, or pepperoni, cut into small dice
4 dozen uniformly small clams in the shell, scrubbed clean
1/2 cup dry white wine
1/4 cup coarsely chopped fresh flat-leaf parsley
Special equipment: Cataplana pot (15-inches across), or a large heavy Dutch oven type of kettle
Accompaniment: Pao or other rough country bread

1
Meanwhile, prepare the sauce: Cook the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat for 8 to 10 minutes, or until limp and golden.
2
Add the bay leaf, tomatoes, and their juice.
3
Break up any large clumps of tomatoes, bring mixture to a simmer, cover and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and chourico; cover, and cook 30 minutes longer.
4
The sauce can be made as much as 2 days ahead of time but do not buy the clams until the day you plan to serve the cataplana.
5
The sauce should be covered and refrigerated until you are ready to proceed.
6
To assemble the cataplana: Spoon 1/2 the tomato mixture into the bottom of a very large cataplana pot, and bring to a simmer over moderate heat.
7
Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce and wine, cover tightly, cook 10 minutes over moderately low heat, do not lift cover.
8
Open the cataplana or kettle, scatter the parsley evenly on top, and then toss the clams lightly.
9
If clams have not opened, cover and cook slowly for 5 to 10 minutes longer or until the clams open.
10
Discard any that do not.
11
Carry the cataplana or kettle to the table, take off lid, and ladle into large soup plates.
12
Cook's note: Types of small clams to use are West Coast butter clams or small Littleneck clams.
13
Also, be sure to put out a large bowl for empty clamshells.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 medium Spanish onions, peeled and sliced thin, 3 large garlic cloves, peeled and minced, 2 large sweet green bell peppers, cored, seeded, and cut in thin strips, 1/4 cup olive oil, and more.

Yes, Clams in a Cataplana Casa Velha falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clams in a Cataplana Casa Velha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions