Pork and Clams (Ameijoas Na Cataplana) Recipe ๐ต๐น
Description: Have you been yearning for that authentic taste of Portugal, reminiscent of your delightful culinary experiences abroad? Look no further! This recipe, straight from the pages of “The Wine and Food of Europe” by Marc & Kim Millon, brings the flavors of Portugal right to your kitchen. It’s a dish bursting with savory pork, succulent clams, and aromatic spices, creating a symphony of flavors that will transport you back to the sunny shores of Portugal with every bite.
Cook Time: 40 minutes
Prep Time: 30 minutes
Total Time: 1 hour and 10 minutes
Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Clams |
| 2 | Olive oil |
| 2 | Onions |
| 2 | Garlic cloves |
| 2 | Dry white wine |
| 2/3 | Fresh tomatoes |
| 4 – 5 | Parsley |
| 1 | Cayenne pepper |
| 1 | Salt |
| 1 | Fresh ground pepper |
Instructions:
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Prepare Clams: Wash the clams thoroughly under running water, discarding any that do not close when tapped, as this indicates they are no longer fresh. Soak the clams overnight in salt water to expel any sand.
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Heat Olive Oil: In a (cataplana) cast iron Dutch oven, heat the olive oil over medium heat until shimmering.
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Sautรฉ Aromatics: Add the onions and garlic cloves to the hot oil, and sautรฉ until soft and golden, releasing their fragrant aroma throughout the kitchen.
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Brown Pork: Introduce the pork to the pot, allowing it to brown on all sides, infusing the dish with rich, savory flavors.
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Add Clams and Wine: Toss in the soaked clams and pour in the dry white wine, letting the ingredients mingle and marry together in a delightful union of taste and texture.
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Reduce Wine: Increase the heat and cook briskly, shaking the pan occasionally, until the wine has reduced, intensifying its flavor and creating a luscious sauce.
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Season and Simmer: Stir in the fresh tomatoes, parsley, cayenne pepper, salt, and freshly ground pepper, coating the ingredients in a symphony of spices. Cover the Dutch oven tightly and allow the flavors to meld together over low heat, simmering gently for 30-40 minutes, or until the pork is tender and the clams have opened, releasing their briny essence into the dish.
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Serve: Traditionally, the “Cataplana” (cast iron Dutch oven) is brought straight to the table, where guests can admire its rustic charm before diving into the tantalizing flavors within.
Nutritional Information (per serving):
- Calories: 461.8
- Fat: 13.4g
- Saturated Fat: 3.1g
- Cholesterol: 172.4mg
- Sodium: 212.7mg
- Carbohydrates: 15.4g
- Fiber: 1.9g
- Sugar: 4.6g
- Protein: 62.2g
Keywords:
Pork, Meat, Canadian, Portuguese, European, High Protein, Healthy, High In…, Potluck, Spicy, Weeknight, Oven, Stove Top, < 4 Hours
Indulge in the flavors of Portugal with this tantalizing Pork and Clams dish, perfect for a cozy family dinner or a gathering of friends. With its rich blend of savory pork, briny clams, and aromatic spices, it’s sure to become a favorite in your culinary repertoire. So why wait? Transport your taste buds to the sun-drenched shores of Portugal today! ๐๐ต๐น
