Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Extra-virgin olive oil

  2. 1 Red bell pepper - cored, seeded, and cut in thin strips

  3. 1 Green bell pepper - cored, seeded, and cut in thin strips

  4. 2 Ripe tomatoes - seeded, diced (large)

  5. 2 White onions - sliced thin (medium)

  6. 2 Garlic cloves - minced

  7. 1/4 lb 113g / 4oz Dry-cured ham - diced

  8. 1 lb 454g / 16oz Hard smoked sausage - removed from casing

  9. 1 tablespoon 15ml Paprika - (generous)

  10. 1 Red pepper flakes

  11. 2 Bay leaves

  12. 1 cup 237ml Dry white wine

  13. 4 lbs 1816g / 64oz Small littleneck clams or cockles - scrubbed, and rinsed well

  14. 1 Lemon - juiced

  15. 1/4 cup 10g / 0.4oz Chopped fresh flat-leaf parsley

  16. Portuguese bread - as accompaniment

Instructions Jump to Ingredients ↑

  1. Coat a large Dutch oven with the olive oil and set over medium heat. When the oil forms a little haze, add the bell peppers, tomatoes, onions, and garlic; cook and stir for about 7 minutes until the vegetables are soft, but not browned.

  2. Add the ham and sausage and stir for 2 minutes to release some of the flavorful fat. Stir in the paprika, pepper flakes, bay leaves, and wine. Simmer and stir for 10 minutes to cook down the liquid a bit. (If using a cataplana, transfer the sauce into the vessel, and proceed as directed.)

  3. Lay the clams in the sauce and toss with a large spoon so they are well coated and some of the sauce is on the top. Squeeze in the lemon juice and shower with chopped parsley. Tightly close the Dutch oven or cataplana and simmer over moderate heat for 15 minutes until the clams open -- no peeking. Discard any clams that haven't opened at that point.

  4. Remove the cataplana from the stove and open it at the table. Ladle into soup bowls and serve immediately with crusty Portuguese bread.


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