Cataplana Clams

Staff Writer
Cataplana Clams
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
674
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 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
  • 1 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.

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.

Nutritional Facts

Total Fat
62g
95%
Sugar
2g
N/A
Saturated Fat
12g
61%
Cholesterol
41mg
14%
Protein
12g
24%
Carbs
9g
3%
Vitamin A
96µg
11%
Vitamin B12
4µg
71%
Vitamin B6
0.3mg
14.6%
Vitamin C
12mg
21%
Vitamin D
0.2µg
N/A
Vitamin E
7mg
35%
Vitamin K
126µg
100%
Calcium
49mg
5%
Fiber
1g
5%
Folate (food)
17µg
N/A
Folate equivalent (total)
17µg
4%
Iron
2mg
11%
Magnesium
27mg
7%
Monounsaturated
40g
N/A
Niacin (B3)
2mg
12%
Phosphorus
171mg
24%
Polyunsaturated
8g
N/A
Potassium
271mg
8%
Sodium
527mg
22%
Thiamin (B1)
0.2mg
11%
Zinc
1mg
7%