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From my Aunt Maggies collection. This one was marked a family favorite. Dated about one thousand, nine hundred and twelve. Easy Recipe Portugese Clams in a Cataplana Casa Velha. four dozen uniformly small clams in the shell about two gallons cold water three tablespoons salt about two tablespoons cornmeal Sauce: three medium Spanish onions, peeled and sliced thin three large garlic (Recipes by ingridients garlic) cloves, peeled and minced about two large sweet green peppers, cored, seeded, and cut in thin strips ¼ cup olive oil one large bay leaf, crumbled one can (one pound) water-pack tomatoes (do not drain) one can (eight ounces) tomato sauce about two ounces lean prosciutto, cut into small dice ¼ pound lean smoked Ham, cut into small dice ¼ pound chouriço, chorizo or pepperoni, cut into small dice ½ cup dry white wine ¼ cup coarsely chopped Italian parsley (Recipes by ingridients parsley) Directions Scrub the clams well in cool water, pile in a large deep kettle, add the cold water, salt, and the cornmeal, which acts as an irritant that forces the clams to purge themselves of grit. Easy Recipe Portugese Clams in a Cataplana Casa Velha. Let the clams stand in the cold water about one hour. Easy Recipe Portugese Clams in a Cataplana Casa Velha. Meanwhile, prepare the sauce: Stir-fry the onions,, garlic (Recipes by ingridients garlic) and green peppers in the oil in a large heavy skillet over moderate heat eight to ten minutes until limp and golden. Add the bay leaf, tomatoes, and their. juice (Recipes by ingridients juice) Break up any large clumps of tomatoes, bring mixture to a simmer, cover, and cook slowly for thirty minutes add the tomato sauce, prosciutto, smoked Ham, and pepperoni, re-cover, and cook thirty minutes longer. Easy Recipe Portugese Clams in a Cataplana Casa Velha. Note: You can make the sauce as much as two days ahead of time but do not buy the clams until the day you plan to serve the cataplana. Easy Recipe Portugese Clams in a Cataplana Casa Velha. The sauce should be covered and refrigerated until you are ready to proceed. To assemble the cataplana, spoon half the tomato mixture into the bottom of a very large cataplana (it should measure about fifteeninches across) or into a large heavy Dutch-oven type of kettle, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce, cover tight, and cook ten minutes over moderately low heat. Easy Recipe Portugese Clams in a Cataplana Casa Velha. Open the cataplana or kettle, pour in the wine, scatter the parsley (Recipes by ingridients parsley) evenly on top, then toss the clams lightly. #Re-cover and cook slowly fifteen to twenty minutes longer until the clams open — discard any that do not. Carry the cataplana or kettle to the table, open, and ladle into large soup plates.. Easy Recipe Portugese Clams in a Cataplana Casa Velha.
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