Ameijoas Na Cataplana - Algarve (Clams in the Cataplana Pan)
Serves: 60
  • 60 lbs Manila or small cherrystone clams (10-12 pcs per lb)
  • 1 cup Portuguese olive oil
  • 3 tbsp garlic, finely chopped
  • 4 medium onions, finely chopped
  • 1 cup smoked ham, diced ¼”
  • ¼ cup bacon, fat removed
  • 2 cups Portuguese linguiça, peeled and diced ¼”
  • 1 ½ tbsp. hot paprika
  • 1 tbsp cumin
  • ½ cup chili flakes + 1 tsp cayenne pepper
  • 2 red bell peppers, roasted, peeled and diced ¼”
  • 4 Serrano chilies, seeded and finely chopped
  • 1cup parsley chopped
  • 3 cups dry white wine
  • 4 qt shellfish stock (see recipe for stock next page)
  1. Finely chop the onions and the garlic. Set aside.
  2. Chop the parsley and set aside in a separate bowl.
  3. Thoroughly rinse the clams before cooking.
  4. Heat 1-cup olive oil in a pan then add the onion and the garlic. Fry over medium heat until they are soft.
  5. Add the diced meat (linguiça and ham) then stir to fry for a minute or two then.
  6. Add the peppers then the spices. (Do not add more chili flakes* for the first course). Continue to cook for another 5 minutes to blend the flavors.
  7. Add ½ bottle dry white wine. Raise the pan about 8 inches from the heat and leave it to simmer until reduced 50%. Return the pan over the fire.
  8. Add the stock, bring to the boil over high heat then add the clams. Cover and cook until all the clams are open – approx. 10-12 minutes (depending on the heat of the fire).
  9. Serve each portion of clams. Ladle sauce over the clams and add a pinch of chopped parsley.
  10. Serve with French baguette.
1. If not used immediately, keep clams in lower section of the refrigerator. Before cooking, thoroughly rinse the clams.
2. Set the wok (used here instead of a Cataplana pan – a special pan, shaped like a Chinese wok but with a lid attached) in a raised position over a wood fire.
3. Cook the clams in 2 batches so divide the ingredients into 2 portions, using one per batch.
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