World flavors
Portuguese Clams na Cataplana
Clams, chouriço and wine in a steamy pot
- 35 min
- Medium
- Serves 3–4
Ingredients
- 12 razor clams
- 4 oz chouriço or smoked sausage, sliced
- 1 onion, 4 garlic cloves, 1 red pepper
- 1 cup white wine, 1 can diced tomatoes
- Paprika, cilantro, crusty bread
Method
- Brown the chouriço; soften onion, garlic and pepper in the fat.
- Paprika, tomatoes and wine; simmer 15 minutes.
- Clams in, lid ON, 3 minutes in the steam.
- Shower with cilantro.
- Bread for the broth — mandatory.
Tip. No cataplana pot? A Dutch oven with a tight lid does the job.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.