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Portuguese: Amêijoas na Cataplana




Source of Recipe


Food & Wine Magazine


Recipe Introduction


(Steamed Clams and Sausage with Tomato Sauce)
as taken from an article called "Yankee in Lyon" in Food & Wine magazine. His restaurant, Dancing Lobster is located at 463 Commercial Street, Flagship Wharf.



List of Ingredients




2 tablespoons unsalted butter
1/2 pound linguiça (Portuguese sausage) or Spanish-style chorizo, sliced crosswise into rounds 1/4 inch thick
1 cup chopped onion (1 large)
1 large clove garlic
1 1/2 cups coarsely chopped mushrooms (about 1/4 pound)
1 cup chopped scallions
3 cups Basic Fish Stock or flavorful bottled clam juice
2 cups Portuguese tomato sauce ( see below)
2 cups dry white wine
2 1/2 dozen littleneck clams, scrubbed and rinsed


Recipe



1. Melt the butter in a large, heavy skillet over moderate heat. Sauté the linguiça in the butter for 3 to 4 minutes.

2. Stir in the onion and garlic; sauté for about 5 minutes over low heat. Add the mushrooms and sauté briefly. Stir in 2/3 cup of the scallions and sauté for about 2 minutes or until soft.

3. Add the fish stock, tomato sauce, and white wine; bring the mixture to a boil over moderately high heat so that the liquid is at a simmer. Add the clams, cover and simmer for about 10 minutes, or until the clams have opened. Discard any that do not open.

4. Transfer this cataplana to a large tureen, leaving the last 1/4 cup of liquid behind in the pan since it may contain sand from the clams. Serve the cataplana in shallow bowls, garnish with the remaining chopped scallion and accompany with the toasted Italian bread.

Portuguese Tomato Sauce:
1/4 cup olive oil
2 medium yellow onions, thinly sliced
2 large cloves garlic, minced
1 green pepper, diced
1/2 cup fresh parsley leaves, chopped
1 large can (35 oz.) Italian-style tomatoes
1/3 cup Italian tomato paste
1 cup water
1/2 cup dry red wine
2 tablespoons red wine vinegar
4 teaspoons granulated sugar
1/2 teaspoon freshly ground pepper
3/4 teaspoon salt
1 large bay leaf
1/4 teaspoon each: dried thyme, crushed dried basil leaves, ground cumin
1/8 teaspoon crushed red pepper pods

Heat olive oil in a large saucepan. Add sliced onions and sauté them over medium heat about 2 minutes. Add garlic and stir, separating onion slices for about 4 minutes longer, until onions are soft, but not browned. Add parsley, tomatoes (including all their liquid), tomato paste and all other ingredients. Break up any whole tomatoes with a spoon.

Bring sauce to a boil, then reduce heat and simmer uncovered about 1 1/2 hours. Stir occasionally to prevent sticking. Adjust seasoning to taste. If the sauce is too sour, add a dash of sugar, acidity varies depending on the type of vinegar used.