Cataplana de Amêijoas

Name: Cataplana de Amêijoas
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 kg Clams, live; scrubbed and rinsed (amêijoas); 3 tbsp Olive Oil; 1 large Onion, thinly sliced; 5 cloves of Garlic, sliced; 4 Tomatoes, ripe; chopped; 1 Red Bell Pepper, thinly sliced; 200ml White Wine, dry; 2 Bay Leaves; 1 tsp Sweet Paprika; 1 bunch of Cilantro, fresh; roughly chopped (including tender stems); (coentros); 1 Piri-Piri, fresh, sliced; or small red chili; or 1/2 tsp piri-piri sauce; 1 Lemon, cut into wedges; 1 loaf of Crusty Bread; Some Sea Salt, to taste; Some Pepper (Black), freshly ground; to taste

Cataplana de Amêijoas is a bright, aromatic Portuguese clam stew cooked quickly to keep the shellfish tender and the sauce vibrant. Sweet tomatoes and bell pepper mingle with white wine, smoky paprika and a touch of piri-piri, finished with fresh cilantro and lemon; serve with crusty bread to sop up every drop.

Cataplana de Amêijoas is a bright, aromatic Portuguese clam stew cooked quickly to keep the shellfish tender and the sauce vibrant... Show more

Traditional Portuguese Recipe

Health Grade

S · Outstanding

Rating

4.0

Time

35 min

Price

5,20 €

Calories

649 kcal

healthy

nutritious

one pot

high protein

Method

Rinse the clams

Rinse the Clams under cold running water, scrubbing away any grit from the shells if needed. Discard any cracked clams or any that stay open after a firm tap.

Prep the aromatics

Peel the Onion and Garlic, then thinly slice both. Core and seed the Red Bell Pepper and slice it thinly, chop the Tomato, finely chop the Piri-Piri, and roughly chop the Cilantro, tender stems included. Cut the Lemon into wedges and keep everything ready by the stove.

Soften the base

Set a cataplana over medium heat and warm the Olive Oil. Add the onion, garlic, the Bay Leaf, and the sliced red pepper, then cook, stirring often, until the vegetables soften and the onion turns translucent.

Build the broth

Stir in the Sweet Paprika, the chopped tomato, and the chopped piri-piri. Pour in the White Wine, season with Sea Salt and Pepper (Black), and let it bubble for 4 minutes so the wine mellows and the tomato starts to collapse into a saucy base.

Steam the clams

Add the clams and give the pan a gentle shake so they settle into the sauce. Cover tightly and cook over medium-high heat for 5 minutes, then check; continue just until most shells have opened. Taste the broth and adjust the seasoning if needed, then discard any clams that remain closed.

Serve hot

Stir in the chopped cilantro, then spoon the clams and their broth into warm bowls. Serve right away with the lemon wedges and Crusty Bread for dunking.

Ingredients

Method

For 4 servings

Adjust servings

For the cataplana (clam stew)

2 kg Clams, live; scrubbed and rinsed (amêijoas)
3 tbsp Olive Oil
1 large Onion, thinly sliced
5 cloves of Garlic, sliced
4 Tomatoes, ripe; chopped
1 Red Bell Pepper, thinly sliced
200ml White Wine, dry
2 Bay Leaves
1 tsp Sweet Paprika
1 bunch of Cilantro, fresh; roughly chopped (including tender stems); (coentros)
1 Piri-Piri, fresh, sliced; or small red chili; or 1/2 tsp piri-piri sauce
Some Sea Salt, to taste
Some Pepper (Black), freshly ground; to taste

For serving

1 Lemon, cut into wedges
1 loaf of Crusty Bread

🧂 Plus ~5g of salt

Nutrition

Per Serving.

Calories

649 kcal

32% of Daily kcal

Protein

36 g

73% RDI

Fat

14 g

2.2g sat fat

Carbs

89 g

33% RDI

Sugar

9.3 g

19% RDI

Fiber

7.2 g

24% RDI

Salt

5.4 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S · 10.0 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the cataplana (clam stew)

2 kg Clams, live; scrubbed and rinsed (amêijoas)
3 tbsp Olive Oil
1 large Onion, thinly sliced
5 cloves of Garlic, sliced
4 Tomatoes, ripe; chopped
1 Red Bell Pepper, thinly sliced
200ml White Wine, dry
2 Bay Leaves
1 tsp Sweet Paprika
1 bunch of Cilantro, fresh; roughly chopped (including tender stems); (coentros)
1 Piri-Piri, fresh, sliced; or small red chili; or 1/2 tsp piri-piri sauce
Some Sea Salt, to taste
Some Pepper (Black), freshly ground; to taste

For serving

1 Lemon, cut into wedges
1 loaf of Crusty Bread

🧂 Plus ~5g of salt

Cataplana de Amêijoas

Method

Rinse the clams

Prep the aromatics

Soften the base

Build the broth

Steam the clams

Serve hot

Ingredients

Method

For the cataplana (clam stew)

For serving

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the cataplana (clam stew)

For serving

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