Yield > 4
Keys : Soups Stews Clams Mussels Seafood Spanish Spain
European Mediterranean
Ingredients :
4 lb Cockles
(littleneck or other small
clams may be substituted)
1 x Red bell pepper
1 x Green bell pepper
1 x Onion
1 sm Zucchini, with skin
1 sm Yellow crookneck squash,
with skin
1 x Hard, smoked linguica
sausage - (abt 6 oz)
(or substitute prosciutto)
1 lrg Ripe tomato seeded, diced
2 cup Fish stock or clam juice - (to
3 cups)
3/4 cup White Port wine
Freshly-ground black pepper
to taste
Juice of 1 lemon
2 tbl Chopped fresh parsley for
garnish
Method :
• Wash cockles or clams under cold running water and
scrub with a stiff brush. Place in a large bowl, cover with a wet
towel, and reserve in the refrigerator.
• Core and seed peppers. Cut into fine julienne, about 2-
inches long. Cut onion, zucchini, and yellow squash into similar
julienne. Cut sausage or prosciutto into thin 2-inch lengths and
finely julienne.
• Grease both halves of the interior of a cataplana, or large
heavy Dutch-oven kettle, with butter. Put the clams in first,
then the julienned vegetables, sausage, tomato, fish stock,
Port, and pepper. Tightly close the two halves of the cataplana,
using the pin and the clips on the outside to get a snug fit.
Then place the closed dish over high heat for 10 minutes, or
until the shells open. Just before the 10 minutes are up, open
the cataplana, add the lemon juice and close it again for a
minute or two.
• Remove the cataplana from the stove and open it at the
table. Sprinkle with chopped parsley, ladle into soup bowls,
and serve immediately.
• This recipe yields 4 to 6 servings.
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