📝 About This Recipe
Transport your senses to the sun-drenched shores of Southern Portugal with this iconic seafood masterpiece. Traditionally prepared in the iconic copper cataplana—a hinged, clam-shaped pressure cooker—this dish steams fresh clams in a rich, aromatic base of dry white wine, smoky chouriço, and sweet peppers. It is a celebration of simple, high-quality ingredients that harmonize to create a briny, savory broth that is nothing short of liquid gold.
🥗 Ingredients
The Seafood
- 1.5 kg Fresh Clams (Littleneck or Manila) (thoroughly scrubbed and purged of sand)
The Aromatics and Base
- 4 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 100 grams Portuguese Chouriço or Spanish Chorizo (sliced into thin rounds or half-moons)
- 50 grams Smoked Bacon or Presunto (diced small)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (thinly sliced)
- 1/2 Red Bell Pepper (julienned into thin strips)
- 1/2 Green Bell Pepper (julienned into thin strips)
- 2 pieces Bay Leaf (dried)
The Braising Liquid
- 150 ml Dry White Wine (use a crisp Vinho Verde if possible)
- 2 medium Ripe Tomato (peeled, seeded, and finely chopped)
- 1 teaspoon Sweet Paprika (Pimentão Doce)
- 1/2 teaspoon Piri-Piri Sauce or Red Chili Flakes (adjust to heat preference)
- Sea Salt and Black Pepper (to taste (be careful with salt as clams are naturally salty))
For Garnish
- 1/2 cup Fresh Cilantro (Coentro) (roughly chopped; essential for Portuguese flavor)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Purge the clams by soaking them in a bowl of cold, salted water for at least 2 hours. This allows them to expel any sand. Rinse thoroughly under cold running water and discard any clams that are open and do not close when tapped.
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2
Place the bottom half of the cataplana (or a large deep skillet with a tight-fitting lid) over medium heat. Add the olive oil and allow it to shimmer.
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3
Add the sliced chouriço and diced bacon/presunto. Sauté for 3-4 minutes until the fat renders and the meats become slightly crispy and golden.
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4
Stir in the sliced onions and bell peppers. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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5
Add the sliced garlic, bay leaves, and sweet paprika. Cook for another 1-2 minutes until the garlic is fragrant, taking care not to burn it.
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6
Add the chopped tomatoes and the piri-piri sauce. Cook for 5 minutes, allowing the tomatoes to break down and form a thick, jammy base.
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7
Pour in the white wine. Increase the heat slightly and let the liquid simmer for 2-3 minutes to cook off the raw alcohol aroma.
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8
Carefully place the cleaned clams into the cataplana, spreading them evenly over the sauce. Sprinkle half of the chopped cilantro over the top.
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9
Close the cataplana lid and secure the side clamps. If using a regular pot, cover with a very tight lid to ensure no steam escapes.
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10
Steam the clams for 5-8 minutes. Gently shake the closed cataplana once or twice during this time to distribute the juices.
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11
Open the cataplana carefully (watch out for the hot steam!). Discard any clams that have remained closed.
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12
Taste the broth. Adjust seasoning with a pinch of salt or pepper if necessary, though the clams and chouriço usually provide enough salt.
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13
Garnish with the remaining fresh cilantro and serve immediately directly from the cataplana for a dramatic and communal dining experience.
💡 Chef's Tips
Always purge your clams in salted water that mimics the sea; use roughly 35g of salt per liter of water. If you don't have a cataplana, a heavy Dutch oven or a deep wok with a lid works as a great substitute. Don't overcook the clams; as soon as they pop open, they are done. Overcooking makes them rubbery. For a deeper flavor, you can add a tablespoon of tomato paste along with the fresh tomatoes. Portuguese cuisine relies heavily on cilantro; if you are one of the few who dislike it, substitute with flat-leaf parsley, though the flavor profile will change.
🍽️ Serving Suggestions
Serve with thick slices of crusty 'Pão de Mafra' or sourdough bread to soak up every drop of the aromatic broth. Pair with a chilled bottle of Vinho Verde or a crisp, dry Portuguese white wine like an Alvarinho. Start the meal with a simple salad of greens and a light vinaigrette to balance the richness of the chouriço. A side of steamed white rice is also a popular way to ensure none of the sauce goes to waste. Provide an empty bowl on the table for guests to discard their clam shells.