Cataplana Clams

Cataplana Clams
Staff Writer
Cataplana Clams
Ben Fink
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.

Click here to see Getting Schooled in the Art of Mediterranean Cooking.

5
Servings
716
Calories Per Serving
Deliver Ingredients

Ingredients

  • large cloves garlic, peeled and crushed
  • 1  Tablespoon  pimentón (smoked Spanish paprika)
  • 1  Teaspoon  red chile pepper flakes
  • 1  Cup  olive oil
  • 8  Ounces  pancetta
  • medium-sized yellow onion, diced
  • 2  Cups  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.

Nutritional Facts

Total Fat
47g
67%
Sugar
44g
49%
Saturated Fat
36g
100%
Cholesterol
11mg
4%
Carbohydrate, by difference
68g
52%
Protein
8g
17%
Calcium, Ca
16mg
2%
Fiber, total dietary
2g
8%
Folate, total
41µg
10%
Iron, Fe
4mg
22%
Magnesium, Mg
5mg
2%
Niacin
2mg
14%
Phosphorus, P
40mg
6%
Selenium, Se
4µg
7%
Sodium, Na
661mg
44%
Water
19g
1%
Zinc, Zn
1mg
13%

Clam Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Around the Web