PORK AND CLAMS (AMEIJOAS NA CATAPLANA)
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)
Provided by Derf2440
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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