Cataplana Clams
Cataplana Clams
A cataplana is a hammered copper, hinged pot of Portuguese origin that resembles a clam shell. It is used to steam shellfish and can be used on the stovetop or in the oven. Besides being fun to cook in and a bit unusual, it also looks great hanging on a kitchen wall. I bought my cataplana in Portugal in 1986 after eating numerous versions of cataplana clams.
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Servings
5
Ingredients
- 6 large cloves garlic, peeled and crushed
- 1 tablespoon pimentón (smoked spanish paprika)
- 1 teaspoon red chile pepper flakes
- 1 cup olive oil
- 8 ounce pancetta
- 1 medium-sized yellow onion, diced
- 2 cup dry white wine
- 20 manila or other small clams
- 1/2 cup chopped flat-leaf parsley
- salt, to taste
- crusty bread, for serving
Directions
- In the bowl of a food processor fitted with the metal blade, process the garlic, pimentón, red chile pepper flakes, and ½ cup of the olive oil until it forms a paste.
- In a bowl, pour the paste over the pancetta and let marinate for at least 1 hour. (You can marinate it overnight, if you wish.)
- Heat the remaining olive oil in a large sauté pan over medium heat. Add the onion and cook until tender and translucent, about 4 minutes. Add the marinated pancetta, cover, and continue cooking for 10 more minutes.
- Remove the lid and add the white wine. Replace the lid and continue cooking until the liquid has reduced by ½. Add the clams and cook, covered, until all the clams have opened, 4-5 minutes. Discard any unopened clams. Top with the parsley and season with salt, to taste. Serve in warmed bowls with lots of crusty bread.