Cataplana (Steamed Clams With Linguica) Recipe


This recipe, from the "Complete Sausage Book" (Ten Speed Press) by Bruce Aidells is a feature of:

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Step 1

Heat the olive oil in a Dutch oven or large, heavy skillet over medium-high heat. Add the sausage and ham and fry, stirring frequently, until the fat is rendered and the meat is lightly browned, about 5 minutes. Add the onions and cook, covered, for 5 minutes, stirring occasionally. Add the bell pepper and garlic and cook, covered, for 2 to 3 minutes more. Stir in the red pepper flakes, paprika, tomatoes, wine and clam juice. Bring to a boil, add the parsley, bay leaves and basil. Simmer and cook for 10 minutes.

Step 2

Add the clams to the pot, and cook, covered for 10 to 15 minutes, until the shells have opened. Thicker shelled clams will take longer. Discard any clams that don't open. Stir the pot will to distribute the clam juices. Taste for salt, pepper and Tabasco.

Step 3

Serve the clams in a shallow soup bowls with plenty of sauce and soup spoons, as well as forks.

... an excerpt of:
"Bruce Aidells' Complete Sausage Book " from (Ten Speed Press)

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Things You'll Need

  • 2tablespoons olive oil
  • 1pound Linguica or Portuguese Chourico -- sliced into 1/2 inch pieces
  • 1/4pound smokey ham, Prosciutto or lean bacon -- diced
  • 3cups onions -- chopped
  • 1/2cup red bell peppers -- chopped
  • 2tablespoons garlic -- chopped
  • 1/2teaspoon red pepper flakes
  • 2teaspoons Spanish or sweet Hungarian paprika
  • 1cup tomato -- peeled, seeded and coarsely chopped
  • 1cup dry white wine
  • 1cup clam juice or chicken stock
  • 1cup fresh italian parsely -- chopped
  • 2tablespoons fresh basil -- chopped
  • 48 littleneck or cherrystone clams -- scrubbed
  • salt and freshly ground black pepper
  • Tabasco

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