Monday, August 6, 2012

Pork & Clam Cataplana


Prep time : .... 20 minutes .... Cooking time : .... 25 minutes ...Makes 4 serving
2 ..................... tablespoons olive oil
1 ...................... large yellow onion , finely chopped
4 ...................... cloves garlic , minced
2 ...................... large sweet green peppers , cored , seeded , and diced
4 ...................... ounces linguica or chorixo sausage , halved lenthwise and thinly sliced
3 ......................ounces proscutto, chopped
1 ...................... can (28 ounces) drained and chopped
1 ...................... cup Fish Broth or 1/2 cup each bottled clam juice and water
1 ...................... cup minced parsley (preferably Italian flat leaf)
1/2 ................... teaspoon hot red pepper sauce
2 dozen littleneck clams in shell , well scrubbed
1) In a 5-quart Dutch oven with a tight-fitting lid , over moderate heat , heat oil 1 minute . Add onion and garlic and cook , stirring frequently , until softened - about 6 minutes .
2) Add peppers and cook , stirring frequently , until softened - about 5 minutes . Add linguica and proscutto and cook , stirring often , until some of the fat cooks out - about 4 minutes
3) Stir in tomatoes , broth , parsley and red pepper sauce and bring to a boil over high heat . Add clams , reduce the heat to moderate , cover and cook until clams open - about 10 minutes ........discard any clams that do not open .
Heart healthy

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