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INGREDIENTS:

 

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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