Amêijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce)

Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) is a traditional Portuguese recipe for a stew of clams and spiced sausage with wild mushrooms and onions cooked in tomato sauce with fish stock and white wine. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Steamed Clams and Sausage in Tomato Sauce (Ameijoas na Cataplana).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Wild Food Sauce Recipes Bread Recipes Vegetable Recipes Portugal Recipes

Ingredients:

2 tbsp unsalted butter
225g linguica or chorizo sausage, sliced into 6mm thick rounds
1 large onion, finely chopped
1 large garlic clove, finely chopped
115g wild mushrooms, chopped
100g spring onions, chopped
700ml fish stock
500ml Portuguese tomato sauce
500ml dry white wine
30 littleneck clams, scrubbed and rinsed

4 slices Italian Breads (about 2cm thick), toasted

Method:

Melt the butter in a large pan over moderate heat and use to fry the sausage for about 4 minutes before adding the onion and garlic. Fry for 5 minutes more over low heat then add the mushrooms and fry for 1 minute longer.

Stir in 60g of the spring onion and fry for 2 minutes, or until soft then add the fish stock, tomato sauce and white wine. Bring the mixture to a boil then reduce to a low simmer. Add the clams, cover the pan and simmer for 10 minutes, or until the clams have opened. Pick over the clams at this point and discard any that have not opened then transfer to a large, warmed, tureen (leave the last 60ml of liquid behind in the pan, as this may contain sand from the clams).

Ladle the cataplana into shallow bowls and garnish with the reserved, uncooked, spring onions. Accompany with the toasted bread.