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Ingredientes
- 3 med Spanish onions peeled, and sliced thin
- 3 lrg garlic cloves peeled, chopped
- 2 lrg sweet green bell peppers cored, seeded, and cut in thin strips
- 1/4 c. extra virgin olive oil
- 1 lrg dry bay leaf crumbled
- 1 can water-packed tomatoes - (16 ounce) don't drain
- 1 can tomato sauce - (6 ounce)
- 2 ounce lean prosciutto cut small dice
- 1/4 lb lean smoked ham cut small dice
- 1/4 lb chourico, chorizo, or possibly pepperoni cut small dice
- 4 doz uniformly-small clams in the shell scrubbed clean
- 1/2 c. dry white wine
- 1/4 c. coarsely-minced fresh flat-leaf parsley Cataplana pot - (15" across) or possibly a large heavy Dutch oven type of kettle Pao or possibly other rough country bread
Direcciones
- 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 min, or possibly till limp and golden brown.
- Add in the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mix to a simmer, cover and cook slowly for 30 min; add in the tomato sauce, prosciutto, smoked ham, and chourico; cover, and cook 30 min longer.
- The sauce can be made as much as 2 days ahead of time but don't buy the clams till the day you plan to serve the cataplana. The sauce should be covered and refrigerated till you are ready to proceed.
- To assemble the cataplana: Spoon 1/2 the tomato mix into the bottom of a very large cataplana pot, and bring to a simmer over moderate heat. Adjust the heat so which the mix barely boils, arrange the clams on top, spoon in the remaining tomato sauce and wine, cover tightly, cook 10 min over moderately-low heat; don't lift cover.
- Open the cataplana or possibly kettle, scatter the parsley proportionately on top, and then toss the clams lightly. If clams have not opened, cover and cook slowly for 5 - 10 min longer or possibly till the clams open. Throw away any which don't.
- Carry the cataplana or possibly kettle to the table, take off lid, and ladle into large soup plates.
- This recipe yields 6 servings.
- Comments: Types of small clams to use are West Coast butter clams or possibly small Littleneck clams. Also, be sure to put out a large bowl for empty clamshells.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 91 | 52% |
| Total Fat 10.26g | 13% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 617mg | 26% |
| Potassium 515mg | 15% |
| Total Carbs 12.04g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.78g | 5% |
| Protein 6.94g | 11% |
