Cataplana (Steamed Clams With Linguica)
ngredients
2 tablespoons olive oil
1 pound Linguica or Portuguese Chourico -- sliced into 1/2 inch pieces
1/4 pound smokey ham, Prosciutto or lean bacon -- diced
3 cups onions -- chopped
1/2 cup red bell peppers -- chopped
2 tablespoons garlic -- chopped
1/2 teaspoon red pepper flakes
2 teaspoons Spanish or sweet Hungarian paprika
1 cup tomato -- peeled, seeded and coarsely chopped
1 cup dry white wine
1 cup clam juice or chicken stock
1 cup fresh italian parsely -- chopped
2 tablespoons fresh basil -- chopped
48 littleneck or cherrystone clams -- scrubbed
salt and freshly ground black pepper
Tabasco
Instructions
1. Heat the olive oil in a Dutch oven or large, heavy skillet over medium-high heat. Add the sausage and ham and fry, stirring frequently, until the fat is rendered and the meat is lightly browned, about 5 minutes. Add the onions and cook, covered, for 5 minutes, stirring occasionally. Add the bell pepper and garlic and cook, covered, for 2 to 3 minutes more. Stir in the red pepper flakes, paprika, tomatoes, wine and clam juice. Bring to a boil, add the parsley, bay leaves and basil. Simmer and cook for 10 minutes.
2. Add the clams to the pot, and cook, covered for 10 to 15 minutes, until the shells have opened. Thicker shelled clams will take longer. Discard any clams that don't open. Stir the pot will to distribute the clam juices. Taste for salt, pepper and Tabasco.
3. Serve the clams in a shallow soup bowls with plenty of sauce and soup spoons, as well as forks.
2007-06-22 07:11:52
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answer #1
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answered by GrnApl 6
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Have to agree they will be overcooked. The cook so quickly anyway why bother? Besides steamed or on the grill you can put them under a broiler. I put them on a bed of rock salt and broil just until they open up. The shell holds just enough heat that by the time you serve them they are perfectly cooked and you don't lose the clam juice which I like to slurp down with the clam.
2007-06-22 06:39:58
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answer #2
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answered by Charles C 7
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I wouldn't recommend cooking any type of seafood in a crock pot.
Clams should be steamed in a pot on the stove, a pan in the oven or using a propane outdoor cooker. They have a short cooking time and if you throw them in the crock pot they are likely to be chewy. Overcooked clams are yucky!
Just add a little white wine and some garlic to a pot, place the clams in the pot, cover with a lid and cook using one of the methods recommended above. When the shells open, voila! Bon Apetite!
2007-06-22 06:27:26
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answer #3
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answered by Anonymous
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I don't think that I would cook them in a crock pot, because it is meant for slow cooking and they definetly don't get hot enough. Clams cannot be cooked that slow, they will become chewy. You may somehow be able, if you need to, steam them the traditional way, and then keep them warm in a crock pot if you are serving like that.
2007-06-22 06:27:16
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answer #4
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answered by DeltaQueen 6
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Sounds like mercury.
2016-03-14 05:31:43
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answer #5
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answered by Anonymous
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I always cook mine on the grill , when their open they are done, very tasty , especially with some cheese melted on them :)
2007-06-22 06:26:09
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answer #6
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answered by Anonymous
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