Amjijoas Na Cataplana (Steamed Clams with Sausage & Tomato Sauce)
Ingredients
- 2 tablespoon unsalted butter
- 1/2 pound linguiga (Portuguese sausage) or Spanish-style chorizo, sliced crosswise into rounds 1/4 inch thick pieces
- 1 cup chopped onion (1 large)
- 1 large clove garlic
- 1 1/2 coarsely chopped mushrooms (about 1/4 pound)
- 1 cup chopped scallions
- 3 cup Basic Fish Stock or flavorful bottled clam juice
- 2 cup Portuguese tomato sauce
- 2 cup dry white wine
- 2 1/2 dozen littleneck clams, scrubbed and rinsed
- 4 slices toasted Italian bread, each 3/4 inch thick
Instructions
- Melt the butter in a large, heavy skillet over moderate heat.
- Sauté the linguiga in the butter for 3 to 4 minutes.
- Stir in the onion and garlic; sauté for about 5 minutes over low heat.
- Add the mushrooms and sauté briefly.
- Stir in 2/3 cup of the scallions and sauté for about 2 minutes or until soft.
- Add the fish stock, tomato sauce, and white wine; bring the mixture to a boil over moderately high heat so that the liquid is at a simmer.
- Add the clams, cover and simmer for about 10 minutes, or until the clams have opened. Discard any that do not open.
- Transfer this cataplana to a large tureen, leaving the last 1/4 cup of liquid behind in the pan since it may contain sand from the clams.
- Serve the cataplana in shallow bowls, garnish with the remaining chopped scallion and accompany with the toasted Italian bread.
To make the accompanying Portuguese Tomato Sauce:
- 1/4 cup olive oil
- 2 medium yellow onions, thinly sliced
- 2 large cloves garlic, minced
- 1 green pepper, diced
- 1/2 cup fresh parsley leaves, chopped
- 1 large can (35 oz.) Italian-style tomatoes
- 1/3 cup Italian tomato paste
- 1 cup water
- 1/2 cup dry red wine
- 2 tablespoons red wine vinegar
- 4 teaspoons granulated sugar
- 1/2 teaspoon freshly ground pepper
- 3/4 teaspoon salt
- 1 large bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed dried basil leaves
- 1/4 teaspoon ground cumin
- 1/8 teaspoon crushed red pepper pods
- Heat olive oil in a large saucepan. Add sliced onions and sauté them over medium heat about 2 minutes.
- Add garlic and stir, separating onion slices, for about 4 minutes longer, until onions are soft, but not browned.
- Add parsley, tomatoes (including all their liquid), tomato paste and all other ingredients. Break up any whole tomatoes with a spoon.
- Bring sauce to a boil, then reduce heat and simmer uncovered about 1 1/2 hours. Stir occasionally to prevent sticking.
- Adjust seasoning to taste. If the sauce is too sour, add a dash of sugar, acidity varies depending on the type of vinegar used.