Tools you will need: Food Mill, Rubber Spatula, Large, Heavy Skillet, Cataplana, Oven Mitts.
Reprinted with permission from Things Cooks Love by Marie Simmons (2008 Andrews McMeel). Compare Prices
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
- 1 can (28-ounce) Italian plum tomatoes with juices
- 2 tablespoons extra virgin olive oil
- 2 (1/4-inch-thick) slices bacon, cut into 1/4-inch dice
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 3 cloves garlic, coarsely chopped
- 4 ounces chourico or chorizo, casings removed and cut into 1/4-inch dice
- 4 ounces pork tenderloin, loin, or shoulder, cut into 1/4-inch dice (optional)
- 2 teaspoons sweet paprika
- 1/2 cup dry white wine
- 2 tablespoons finely chopped fresh Italian parsley
- 2 pounds littleneck or Manila clams, cleaned
- 8 ounces romano or other green beans, trimmed and cut into 1-inch lengths
- Fit a food mill with the medium disk, and set the mill on the rim of a medium bowl. Put the tomatoes with their juices in the food mill and puree. Reverse the crank to extract every bit of flavor from the tomato pulp, and occasionally stop to clean the underside of the mill with a rubber spatula, so the puree falls freely. Discard the pulp left in the strainer. Set the puree aside.
- In a large, heavy skillet, heat the olive oil over medium heat until hot enough to sizzle a piece of bacon. Add the bacon and cook, stirring, for 5 minutes, or until lightly browned. Add the onion and red and green peppers and saute, stirring, for 8 minutes, or until the vegetables are wilted and beginning to turn golden. Add the garlic and saute for 1 minute. Stir in the chourico and pork and cook, stirring, for 3 minutes, or until lightly browned. Sprinkle with the paprika and cook, stirring, for 1 minute.
- Add the wine, tomatoes, and parsley and bring to a boil. Decrease the heat to low and cook, uncovered, for 20 minutes, or until liquid is slightly reduced.
- Spoon half of the sauce into the cataplana; spoon the clams on top and scatter the green beans over the clams. Spoon the remaining sauce on top. Secure the cover in place.
- Place the cataplana over medium heat and cook for 10 minutes, or until the clams have opened. Bring the cataplana to the table and, using oven mitts, carefully remove the cover. Discard any clams that failed to open. Spoon the clams and rich sauce into warmed shallow bowls and serve at once.