Pork And Clams Ameijoas Na Cataplana Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORTUGUESE PORK AND CLAMS



Portuguese Pork and Clams image

This is my version of an incredible combination of tastes; try it, you'll like it!

Provided by Richard Tebaldi

Categories     World Cuisine Recipes     European     Portuguese

Yield 4

Number Of Ingredients 15

1 cup white wine
3 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ teaspoon ground cumin
1 pound boneless pork loin, cubed
1 tablespoon olive oil
1 onion, sliced
1 pound cooked and diced potatoes
1 (15 ounce) can cannellini beans
1 pinch ground cayenne pepper
18 clams
3 tablespoons chopped fresh parsley, for garnish

Buy All Ingredients

Steps:

  • To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
  • Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 48.2 g, Cholesterol 73.2 mg, Fat 20 g, Fiber 8.4 g, Protein 35.1 g, SaturatedFat 6.1 g, Sodium 656.5 mg, Sugar 3.2 g

PORK WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS)



Pork With Clams (Lombo De Porco Com Ameijoas) image

This is only second in popularity in Portugal to Bacalhau, the national dish. The dish originates from the Alentejo, the garden of Portugal where I was lucky to live for a while. Make the pepper paste and marinate the pork overnight. Cooking is easy.

Provided by Brian Holley

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs boneless pork loin, diced into 1-inch pieces
2 garlic cloves, crushed
2 tablespoons red pepper paste (see below )
1/2 pint dry white wine
1 bay leaf
2 sprigs coriander
salt
pepper
1 1/2 ounces bacon fat
1 large onion, finely chopped
2 lbs clams, washed and scrubbed. (cockles in England )
1 (8 ounce) can red peppers, drained
1 tablespoon sea salt
2 garlic cloves
4 tablespoons olive oil

Buy All Ingredients

Steps:

  • Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
  • Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
  • Marinate overnight in the fridge.
  • Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
  • Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
  • Cook the onion in the bacon fat till just soft, but, not browned.
  • Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
  • Add the clams, cover and cook for 10 minutes.
  • Remove any clams that do not open.
  • Serve with fries or fresh crusty bread.

Nutrition Facts : Calories 888.6, Fat 51.7, SaturatedFat 14.5, Cholesterol 229.9, Sodium 1993.1, Carbohydrate 15.8, Fiber 1.8, Sugar 4.7, Protein 75.6

PORK AND CLAMS (AMEIJOAS NA CATAPLANA)



Pork and Clams (Ameijoas Na Cataplana) image

Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon)

Provided by Derf2440

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs clams
2 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, smashed
2 lbs pork fillets, cut into 1 inch cubes
2/3 cup dry white wine
4 -5 fresh tomatoes
1 cup finely chopped coriander or 1 cup finely chopped parsley
1 teaspoon cayenne pepper
salt
fresh ground pepper

Buy All Ingredients

Steps:

  • Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
  • Soak overnight in salt water, to expel sand.
  • Heat olive oil in a (cataplanda) cast iron dutch oven.
  • Fry onions and garlic until soft and golden.
  • Add pork and brown on all sides.
  • Add clams and dry white wine.
  • Increase heat, and cook briskly, shaking pan until wine has reduced.
  • Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
  • Cover tightly and simmer for 30-40 minutes or until pork is tender.
  • Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.

CLAMS IN A CATAPLANA CASA VELHA



Clams in a Cataplana Casa Velha image

Provided by Jean Anderson

Categories     Shellfish     Meat     Ham     Sausage     Seafood     Clam     Prosciutto

Yield Makes 6 servings

Number Of Ingredients 17

4 dozen uniformly small clams in the shell
2 gallons cold water
3 tablespoons salt
2 tablespoons cornmeal
SAUCE:
3 medium Spanish onions, peeled and sliced thin
3 large garlic cloves, peeled and minced
2 large sweet green peppers, cored, seeded, and cut in thin strips
1/4 cup olive oil
1 large bay leaf, crumbled
1 can (1 pound) water-pack tomatoes (do not drain)
1 can (8 ounces) tomato sauce
2 ounces lean prosciutto, cut into small dice
1/4 pound lean smoked ham, cut into small dice
1/4 pound chouriço, chorizo or pepperoni, cut into small dice
1/2 cup dry white wine
1/4 cup coarsely chopped Italian parsley

Buy All Ingredients

Steps:

  • 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. Let the clams stand in the cold water about 1 hour.
  • Meanwhile, prepare the sauce: Stir-fry the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat 8 to 10 minutes until limp and golden. Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover, and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and pepperoni, re-cover, and cook 30 minutes longer. 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. 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 15 inches 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 10 minutes over moderately low heat - no peeking. Open the cataplana or kettle, pour in the wine, scatter the parsley evenly on top, then toss the clams lightly. Re-cover and cook slowly 15 to 20 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. Serve with Pão or other rough country bread. Note: Be sure to put out a large bowl for empty clam shells.

More about "pork and clams ameijoas na cataplana recipes"

PORTUGUESE CLAMS AND SAUSAGE RECIPE | LEITE'S CULINARIA
portuguese-clams-and-sausage-recipe-leites-culinaria image
2020-04-14  · Plonk the clams in the pot and turn the heat to high. If using a cataplana, lock it and cook 5 to 10 minutes, shaking occasionally, until the clams open, 5 to 10 minutes. If using a Dutch oven, cook, covered, stirring occasionally, until the clams …
From leitesculinaria.com
5/5
Category Entrees
Cuisine Portuguese
Total Time 35 mins
  • Heat the oil in a large cataplana or a pot with a tight-fitting lid over medium-high heat until it shimmers. Dump in the chouriço and presunto and cook, stirring occasionally, until touched with brown, 6 to 8 minutes.
  • Lower the heat to medium, add the onions and bay leaf, and cook, stirring occasionally, until the onions are soft, 5 to 7 minutes.
  • Stir in the tomatoes and any accumulated juice, the wine, and paprika. Discard any clams that feel heavy (which means they’re full of sand), have broken shells, or don’t close when tapped. Plonk the clams in the pot and turn the heat to high. If using a cataplana, lock it and cook 5 to 10 minutes, shaking occasionally, until the clams open, 5 to 10 minutes. If using a Dutch oven, cook, covered, stirring occasionally, until the clams open, 5 to 10 minutes.
See details »


PORTUGUESE PORK AND CLAMS ~ PORCO ALENTEJANA RECIPE ...
portuguese-pork-and-clams-porco-alentejana image
2020-05-03  · In a medium bowl, toss the pork chunks with the red pepper paste. Add the wine and toss again. Cover with plastic wrap and refrigerate for at least 24 hours or up …
From leitesculinaria.com
4.8/5
Category Entrees
Cuisine Portuguese
Total Time 4 hrs
  • In a medium bowl, toss the pork chunks with the red pepper paste. Add the wine and toss again. Cover with plastic wrap and refrigerate for at least 24 hours or up to 36 hours.
  • In a colander set over a large bowl, drain the pork, reserving the marinade. Pat the pork dry with paper towels.
  • In a large pot over medium-high heat, warm 3 tablespoons olive oil. Working in batches, add the pork and cook, stirring occasionally, until browned on all sides, 5 to 7 minutes. Add more oil in between batches, if needed. Transfer the pieces to a plate using a slotted spoon. If the bottom of the pot develops a dark coating, tip in some water in between batches and scrape it up.
See details »


PORTUGUESE PORK WITH CLAMS | FOOD FROM PORTUGAL
portuguese-pork-with-clams-food-from-portugal image
2012-11-09  · Soak the clams in water seasoned with salt about 1 to 2 hours. Wash them under running water before cooking. Season the meat with salt, pepper, sweet red …
From foodfromportugal.com
5/5 (1)
Servings 4
Cuisine Cuisine
Total Time 2 hrs 35 mins
See details »


| PORTUGUESE-STYLE CLAMS AND PORK (CATAPLANA ...
portuguese-style-clams-and-pork-cataplana image
2011-08-24  · Cataplana, much like the word tagine, is the name of both the recipe and the utensil in which it is cooked. The vessel is a two-part hinged, domed pan of hammered copper, lined with tin, which looks much like two woks placed together. It is of Moorish design and was introduced to Southern Portugal during their occupation from the 8th Century AD. Clams …
From 5starsinyourkitchen.wordpress.com
Estimated Reading Time 4 mins
See details »


AMêIJOAS NA CATAPLANA – ALGARVE (CLAMS IN THE CATAPLANA PAN)
amijoas-na-cataplana-algarve-clams-in-the-cataplana-pan image
The clams can be served with saffron rice fried with green peas and diced pork or a light ham with deep-fried browned shallots over. The rice accompaniment is not part of this traditional Portuguese dish. Ameijoas Na Cataplana - Algarve (Clams in the Cataplana …
From lusitanousa.org
See details »


PORK AND CLAM CATAPLANA RECIPE - EMERIL LAGASSE | FOOD & WINE
Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is...
From foodandwine.com
  • In a mini food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped. Add 1/4 cup of the pure olive oil and process to a paste. Add the remaining 1/2 cup of pure olive oil and process until smooth. Transfer the marinade to a large bowl, add the pork and toss to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.
  • Heat the extra-virgin olive oil in a large deep skillet. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes. Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet. Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes. Add the wine and boil until slightly reduced, about 10 minutes.
  • Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer. Sprinkle with the parsley and serve in deep bowls.
See details »


PORTUGUESE CLAMS AND PORK RECIPE- TFRECIPES
Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours. Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or ...
From tfrecipes.com
See details »


PORK WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS) RECIPE
Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot. Cook the onion in the bacon fat till just soft, but, not browned. Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour. Add the clams, cover and cook for 10 minutes.
From recipenode.com
See details »


PORK AND CLAMS (AMEIJOAS NA CATAPLANA) RECIPE - TEXTCOOK
Pork and Clams (Ameijoas Na Cataplana) 3 lbs clams; 2 tablespoons olive oil; 2 large onions, chopped; 2 garlic cloves, smashed; 2 lbs pork fillets, cut into 1 inch cubes ; 2/3 cup dry white wine; 4 -5 fresh tomatoes; 1 cup finely chopped coriander or 1 cup finely chopped parsley; 1 teaspoon cayenne pepper; salt; fresh ground pepper; Get full recipe directions at Food.com; Search Recipes. One ...
From textcook.com
See details »


RECIPE: CATAPLANA (PORTUGUESE CLAMS & PORK)
Recipe: Cataplana (Portuguese Clams & Pork) andtho89 20.02. Ingredients: 1 medium onion, roughly diced 1 red or green pepper, roughly diced 3 cloves of garlic, chopped Bunch of parsley Olive oil for frying 300g pork belly meat, cubed 750g–1kg live clams, washed and rinsed 250ml dry white wine 1/2 tsp paprika 1/4 tsp espelette pepper (optional) Pinch of saffron Pinch ground black pepper ...
From carolinerecipe.blogspot.com
See details »


RECIPE: CLAM, PORK, SAUSAGE, AND BACON STEW
A number of traditional Portuguese dishes are based on the unlikely, but flavorful, combination of pork and shellfish. This variation on amêijoas na cataplana, the classic clam and pork stew, calls for three types of pork: fresh pork cubes, spicy sausage, and bacon. The addition of Italian green beans, also known as romano beans, with the clams makes this recipe a one-pot meal.
From foodwine.com
See details »


PORK WITH CLAMS (ALENTEJANA STYLE) - PORTUGUESE RECIPES ...
This recipe comes from the south of Portugal, however can be found at any restaurant of the country. Note: the best meat for this food is the shoulder/picnic...
From youtube.com
See details »


RECIPE: CATAPLANA (PORTUGUESE CLAMS & PORK)
Recipe: Cataplana (Portuguese Clams & Pork) irman Februari 21, 2019. Ingredients: 1 medium onion, roughly diced 1 red or green pepper, roughly diced 3 cloves of garlic, chopped Bunch of parsley Olive oil for frying 300g pork belly meat, cubed 750g–1kg live clams, washed and rinsed 250ml dry white wine 1/2 tsp paprika 1/4 tsp espelette pepper (optional) Pinch of saffron Pinch ground black ...
From recipetocooking.blogspot.com
See details »


RECIPE: CATAPLANA (PORTUGUESE CLAMS & PORK) | FLAVOUR ...
Aug 6, 2017 - MyTechBlog is a technology blog that serves the latest tech news, tips, tricks, guides, and provides a list of important software and tools.
From pinterest.ca
See details »


RECIPE: CATAPLANA (PORTUGUESE CLAMS & PORK) | SIMPLE RECIPE
Step 1: In your pan, brown the side of pork meat in vegetable oil, over a medium heat. because the meat takes on color add the cut onion, followed by the pepper, then garlic. Step 2: flip the warmth to low, and cook for about forty minutes stirring sometimes, providing the vegetables to melt, and also the pork to cook completely.
From simplerecipeshomes.blogspot.com
See details »


CATAPLANA OF PORK LOIN WITH CLAMS | RECEITAS, …
30/mar/2015 - Jacqueline Brown Ramirez-Marti encontrou este Pin. Encontre (e salve!) seus próprios Pins no Pinterest.
From pinterest.ca
See details »


RECIPE: CATAPLANA (PORTUGUESE CLAMS & PORK)
Recipe: Cataplana (Portuguese Clams & Pork) Writers 19.13. Ingredients: 1 medium onion, roughly diced 1 red or green pepper, roughly diced 3 cloves of garlic, chopped Bunch of parsley Olive oil for frying 300g pork belly meat, cubed 750g–1kg live clams, washed and rinsed 250ml dry white wine 1/2 tsp paprika 1/4 tsp espelette pepper (optional) Pinch of saffron Pinch ground black pepper ...
From alicerecipetime.blogspot.com
See details »


PORK AND CLAMS (AMEIJOAS NA CATAPLANA) | NATURALLY SAVVY
Add clams and dry white wine. Increase heat, and cook briskly, shaking pan until wine has reduced. Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper. Cover tightly and simmer for 30-40 minutes or until pork is tender. Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving. Ingredients: 3 ...
From naturallysavvy.com
See details »


CLAMS IN A CATAPLANA (AMEIJOAS NA CATAPLANA) - DOLLAR ...
They invented the cataplana, a clam-shaped pan for cooking. A famous dish that resulted from the Moo rish influence was Ameijoas na Cataplana (clams tossed with sausages and pork). The dish was created during the Inquisition to test adherence to Christianity, since the consumption of pork and shellfish was forbidden by Orthodox Judaism and ...
From birdfarm-subhan.blogspot.com
See details »


RECIPE: CATAPLANA (PORTUGUESE CLAMS & PORK) | DAISY AI RECIPES
Step 1: In your pan, brown the side of pork meat in vegetable oil, over a medium heat. because the meat takes on color add the cut onion, followed by the pepper, then garlic. Step 2: flip the warmth to low, and cook for about forty minutes stirring sometimes, providing the vegetables to melt, and also the pork to cook completely.
From daisyairecipes.blogspot.com
See details »


RECIPE: CATAPLANA (PORTUGUESE CLAMS & PORK)
Recipe: Cataplana (Portuguese Clams & Pork) enzskyx99 20.18. Ingredients: 1 medium onion, roughly diced 1 red or green pepper, roughly diced 3 cloves of garlic, chopped Bunch of parsley Olive oil for frying 300g pork belly meat, cubed 750g–1kg live clams, washed and rinsed 250ml dry white wine 1/2 tsp paprika 1/4 tsp espelette pepper (optional) Pinch of saffron Pinch ground black pepper ...
From angelrecipe.blogspot.com
See details »


CATAPLANA OF PORK AND CLAMS RECIPES | FOOD NETWORK CANADA
Sep 1, 2014 - Recipe courtesy José Alves, Cataplana Restaurant, Toronto. Sep 1, 2014 - Recipe courtesy José Alves, Cataplana Restaurant, Toronto. Sep 1, 2014 - Recipe courtesy José Alves, Cataplana Restaurant, Toronto. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe ...
From pinterest.com
See details »


RECIPE: CATAPLANA (PORTUGUESE CLAMS & PORK)
Recipe: Cataplana (Portuguese Clams & Pork) Diana Recipe Februari 21, 2019. Ingredients: 1 medium onion, roughly diced 1 red or green pepper, roughly diced 3 cloves of garlic, chopped Bunch of parsley Olive oil for frying 300g pork belly meat, cubed 750g–1kg live clams, washed and rinsed 250ml dry white wine 1/2 tsp paprika 1/4 tsp espelette pepper (optional) Pinch of saffron Pinch ground ...
From diananailarecipes.blogspot.com
See details »


Want to buy ingredients ?

Related Search