3.3 lb. (1 1/2 kg.) cherrystone or litteneck clams 3 1/2 oz. (100 g.) smoked ham, in strips 3 1/2 oz. (100 g.) Portuguese linguica sausage, sliced 2 white or yellow medium onions, sliced 2 cloves garlic, smashed or diced 1 sprig chopped parsley 1 bay leaf 2 Tbsp. olive oil 2 Tbsp. butter 4 tomatoes, chopped, peeled and seeded 1 chili pepper, chopped 3 Tbsp. dry white wine 1/2 Tbsp. wine vinegar 1 Tbsp. paprika 1/2 Tbsp. flour salt and pepper to taste Saute onion, garlic, parsley and bay leaf in oil and butter until lightly brown. Discard garlic, parsley and bay leaf. Place half the onion on the bottom of a heavy casserole with a tight-fitting cover. Place half the clams, half smoked ham, half linguica and half the tomatoes. Season with salt and pepper, paprika, and chili pepper. Repeat the layers. Combine the flour and wine and pour over the layers. Put the cover on tightly and cook at a slow simmer 10 to 15 minutes. Serve immediately, uncovering casserole at table. Sprinkle with parsley. Serves 4 to 6. Note: A "cataplana" is a large heavy pan with a tightly fitting lid, very typical cookware from Algarve Southern Region of Portugal.
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