Best 6 Pork And Clams Ameijoas Na Cataplana Recipes
**Pork and Clams (Ameijoas na Cataplana)**
**Introduction:**
Embark on a culinary journey to the shores of Portugal with this delectable dish of Pork and Clams, known as "Ameijoas na Cataplana." This traditional seafood stew, hailing from the Algarve region, is a harmonious blend of flavors that showcases the bounty of the sea and the richness of the land. Prepared in a cataplana, a unique copper or aluminum cooking vessel, this dish exudes rustic charm and authentic Portuguese flavors. Dive into the depths of this culinary masterpiece and savor the harmonious marriage of tender pork, succulent clams, and an aromatic broth infused with white wine, garlic, and herbs. Our collection of recipes takes you on a journey through different culinary interpretations of this classic dish, ensuring that every palate finds its perfect match.
**Recipe 1: Classic Pork and Clams Cataplana**
This recipe stays true to the traditional roots of Ameijoas na Cataplana. Fresh clams, succulent pork, and a medley of vegetables are lovingly simmered in a cataplana with white wine, olive oil, garlic, and a touch of piri piri for a hint of spice. Indulge in the authentic flavors of Portugal with this timeless recipe.
**Recipe 2: Pork and Clams Cataplana with Saffron**
Embark on a journey of culinary exploration with this recipe that introduces the vibrant flavors of saffron. The addition of this precious spice elevates the dish to new heights, infusing the broth with a golden hue and an intoxicating aroma. Prepare to be captivated by the harmonious blend of saffron, seafood, and pork in this exceptional variation.
**Recipe 3: Pork and Clams Cataplana with Chorizo**
Experience the fiery passion of Portuguese cuisine with this recipe that incorporates the bold and smoky flavors of chorizo. The spicy sausage adds a layer of depth and complexity to the dish, creating a tantalizing interplay of flavors that will leave your taste buds craving more. Embrace the culinary heritage of Portugal with this tantalizing variation.
**Recipe 4: Vegetarian Pork and Clams Cataplana**
Delight in the vibrant flavors of the sea and the land with this vegetarian rendition of Ameijoas na Cataplana. Succulent mushrooms, hearty vegetables, and a medley of herbs come together in a symphony of flavors, creating a satisfying and wholesome dish. Experience the versatility of this classic Portuguese stew as it adapts to a meatless lifestyle.
**Recipe 5: Pork and Clams Cataplana with Shrimp**
Embark on a seafood extravaganza with this recipe that combines the delicate sweetness of shrimp with the briny essence of clams. The addition of shrimp adds a layer of texture and complexity, creating a delightful interplay of flavors that will transport you to the shores of Portugal. Dive into the depths of this seafood paradise and savor every morsel.
PORK AND CLAMS
Provided by Emeril Lagasse
Categories main-dish
Time 9h
Yield 4 main servings or 6 appetizer
Number Of Ingredients 12
Steps:
- In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, shaking the pan occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread.
PORK WITH CLAMS
Provided by Food Network
Categories main-dish
Time P1DT35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours.
- Cut the meat into 1 to 2-inch cubes.
- Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
- Serve at once.
PORK AND CLAMS (AMEIJOAS NA CATAPLANA)
Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon)
Provided by Derf2440
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
- Soak overnight in salt water, to expel sand.
- Heat olive oil in a (cataplanda) cast iron dutch oven.
- Fry onions and garlic until soft and golden.
- Add pork and brown on all sides.
- Add clams and dry white wine.
- Increase heat, and cook briskly, shaking pan until wine has reduced.
- Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
- Cover tightly and simmer for 30-40 minutes or until pork is tender.
- Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.
CLAMS IN A CATAPLANA CASA VELHA
Steps:
- Meanwhile, prepare the sauce: Cook the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat for 8 to 10 minutes, or until limp and golden. Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and chourico; cover, and cook 30 minutes longer. The sauce can be made as much as 2 days ahead of time but do not buy the clams until the day you plan to serve the cataplana. The sauce should be covered and refrigerated until you are ready to proceed.
- To assemble the cataplana: Spoon 1/2 the tomato mixture into the bottom of a very large cataplana pot, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce and wine, cover tightly, cook 10 minutes over moderately low heat, do not lift cover. Open the cataplana or kettle, scatter the parsley evenly on top, and then toss the clams lightly. If clams have not opened, cover and cook slowly for 5 to 10 minutes longer or until the clams open. Discard any that do not.
- Carry the cataplana or kettle to the table, take off lid, and ladle into large soup plates. Cook's note: Types of small clams to use are West Coast butter clams or small Littleneck clams. Also, be sure to put out a large bowl for empty clamshells.
CLAMS IN A CATAPLANA CASA VELHA
Steps:
- Scrub the clams well in cool water, pile in a large deep kettle, add the cold water, salt, and the cornmeal, which acts as an irritant that forces the clams to purge themselves of grit. Let the clams stand in the cold water about 1 hour.
- Meanwhile, prepare the sauce: Stir-fry the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat 8 to 10 minutes until limp and golden. Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover, and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and pepperoni, re-cover, and cook 30 minutes longer. Note: You can make the sauce as much as two days ahead of time but do not buy the clams until the day you plan to serve the cataplana. The sauce should be covered and refrigerated until you are ready to proceed.
- To assemble the cataplana, spoon half the tomato mixture into the bottom of a very large cataplana (it should measure about 15 inches across) or into a large heavy Dutch-oven type of kettle, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce, cover tight, and cook 10 minutes over moderately low heat - no peeking. Open the cataplana or kettle, pour in the wine, scatter the parsley evenly on top, then toss the clams lightly. Re-cover and cook slowly 15 to 20 minutes longer until the clams open - discard any that do not.
- Carry the cataplana or kettle to the table, open, and ladle into large soup plates. Serve with Pão or other rough country bread. Note: Be sure to put out a large bowl for empty clam shells.
PORK WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS)
This is only second in popularity in Portugal to Bacalhau, the national dish. The dish originates from the Alentejo, the garden of Portugal where I was lucky to live for a while. Make the pepper paste and marinate the pork overnight. Cooking is easy.
Provided by Brian Holley
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
- Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
- Marinate overnight in the fridge.
- Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
- Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
- Cook the onion in the bacon fat till just soft, but, not browned.
- Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
- Add the clams, cover and cook for 10 minutes.
- Remove any clams that do not open.
- Serve with fries or fresh crusty bread.
Nutrition Facts : Calories 888.6, Fat 51.7, SaturatedFat 14.5, Cholesterol 229.9, Sodium 1993.1, Carbohydrate 15.8, Fiber 1.8, Sugar 4.7, Protein 75.6
Tips:
- Prep your ingredients: Before starting, ensure all ingredients are ready. This includes cleaning and chopping vegetables, measuring spices, and ensuring the pork and clams are cleaned and prepared.
- Choose fresh, high-quality ingredients: The quality of your ingredients will significantly impact the dish's final flavor. Use fresh pork, clams, vegetables, and spices.
- Use a good quality white wine: The wine adds depth of flavor to the dish, so choose a good quality white wine that you enjoy drinking.
- Don't overcrowd the Cataplana: It's important not to overcrowd the Cataplana, as this will prevent the ingredients from cooking evenly. Cook in batches if necessary.
- Cook the pork and clams until tender: The pork should be cooked through, and the clams should be open before serving.
- Season to taste: Taste the dish before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice.
Conclusion:
Pork and Clams in Cataplana (Ameijoas na Cataplana) is a delicious and flavorful Portuguese dish that's perfect for a special occasion. The combination of pork, clams, vegetables, white wine, and spices creates a rich and savory broth that's sure to impress. With careful preparation and attention to detail, you can easily create this dish in your own kitchen. Serve with rice or crusty bread to soak up all the delicious sauce. Enjoy!
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