Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce) Recipe

Origin: Portugal Period: Traditional

Ingredients:

2 tbsp unsalted butter
225g linguiga or chorizo sausage, sliced into 6mm thick rounds
1 large onion, finely chopped
1 large garlic clove, finely chopped
115g wild mushrooms, chopped
100g spring onions, chopped
700ml fish stock
500ml Portuguese tomato sauce
500ml dry white wine
30 littleneck clams, scrubbed and rinsed
4 slices Italian bread (about 2cm thick), toasted

Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce) Preparation:

Method:

Melt the butter in a large pan over moderate heat and use to fry the sausage for about 4 minutes before adding the onion and garlic. Fry for 5 minutes more over low heat then add the mushrooms and fry for 1 minute longer.

Stir in 60g of the spring onion and fry for 2 minutes, or until soft then add the fish stock, tomato sauce and white wine. Bring the mixture to a boil then reduce to a low simmer. Add the clams, cover the pan and simer for 10 minutes, or until the clams have opened. Pick over the clams at this point and discard any that have not opened then transfer to a large, warmed, toureen (leave the last 60ml of liquid behind in the pan, as this may contain sand from the clams).

Ladle the cataplana into shallow bowls and garnish with the reserved, uncooked, spring onions. Accompany with the toasted bread.

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