Algarve Pork and Clam Cataplana

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

2 tbsp (30 mL) olive oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
2 large sweet green peppers, cored, seeded and diced
4 oz (125 g) linguiça or chorizo sausage, halved lengthwise and thinly sliced
3 oz (100 g) prosciutto, chopped
1 can (28 oz) tomatoes, drained and chopped
1 cup (250 mL) fish broth
OR 1/2 cup (125 mL) each bottled clam juice and water
1 cup (250 mL) minced parsley (preferably Italian flat leaf)
1/2 tsp (2 mL) hot red pepper sauce
24 littleneck clams in the shell, well scrubbed

Directions

In a 5-quart Dutch oven with a tight fitting lid, over moderate heat, heat oil 1 minute. Add onion and garlic and cook, stirring frequently, until softened — about 6 minutes. Add peppers and cook, stirring frequently, until softened — about 5 minutes. Add linguiça and prosciutto and cook, stirring often, until some of the fat cooks out — about 4 minutes. Stir in tomatoes, broth, parsley and red pepper sauce and bring to a boil over high heat. Add clams, reduce the heat to moderate, cover, and cook just until clams open — about 10 minutes. Discard any clams that do not open.

Makes 4 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:533

Algarve Pork and Clam Cataplana