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Stewed Clams with Sausage, Ham and Tomatoes

Source: Casual Cuisines of the World - Taverna
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Serves 4
The name for this dish from the Algarve comes from the clam-shaped copper cooking vessel, known as a cataplana, in which it is classically cooked. Serve this popular tasca dish as a light supper or lunch, accompanied with lots of bread for soaking up any extra juices, or spoon it over rice or alongside boiled potatoes for a more substantial main course. Serve chili pepper sauce on the side.
2 1/2 lb small clams in the shell such as Manilas
2 tablespoons olive oil
3 yellow or red (Spanish) onions, thinly sliced  
4 cloves garlic, finely minced
1 1/2 tablespoons red pepper flakes or 2 fresh small hot chili peppers, seeded and finely chopped (optional)
1 bay leaf, crumbled
1/4 lb smoked ham or prosciutto, diced
1/4 lb chouriço sausages, casing removed and crumbled
1/2 cup dry white wine
2 cups diced canned tomatoes and their juices
1/2 cup chopped fresh flat-leaf (Italian) parsley
Freshly ground black pepper
lemon wedges
Other necessary recipes:
Chili Pepper Sauce
Stewed Clams with Sausage, Ham and Tomatoes Recipe at
Discard any clams that do not close to the touch. Scrub the clams well under running water, place in a bowl of water, and refrigerate until needed.

In a large sauté pan over medium heat, warm the olive oil. Add the onions and sauté until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and sauté for 3 minutes longer. Add the fresh chilies (if using), the bay leaf, ham or prosciutto, sausage, wine and tomatoes. Stir well and simmer over low heat, uncovered, for 25 minutes.

Add the clams, hinge sides down, and cover the pan. Raise the heat to high and cook until the clams open, 3-5 minutes. Discard any clams that have not opened.

Ladle into warmed soup bowls, sprinkle with parsley and top with a liberal grinding of black pepper. Serve hot with lemon wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 498
Fat. Total: 21g
Fiber: 3g
Carbohydrates, Total: 23g
Sodium: 833mg
% Cal. from Fat: 38%
Cholesterol: 133mg
Protein: 49g
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