Traditional Clams Cataplana*

Traditional Clams Cataplana*

Traditional Clams Cataplana*

Yield: Serves 4-6 as an appetizer in one large or 2 medium cataplanas


3 Tbsp. olive oil
1 med. onion, thinly sliced
1 each bell pepper, thinly sliced
1 each bay leaf
3 oz. jamón, diced (Spanish dry-cured ham)
3 oz. Spanish chorizo, diced
1 each Roma tomato, chopped
1/2 tsp. pimentón (Spanish paprika)
1/4 tsp. red pepper flakes
 1/4 cup white wine
3 lbs. clams, scrubbed
2 Tbsp. parsley, minced


Oven Temperature: 550-580 degrees

  1. Flame Height: 3.4
  2. Open the cataplana and pour oil in the bottom half. Add the onion, bell pepper and bay leaf and place in the center of the oven (the lid will be resting in the doorway) for 6-8 minutes stirring once or twice, until the onions are translucent.
  3. Add the remaining ingredients, top with the lid and clamp the cataplana shut. Cook in front of the flame for about 8-10 minutes, (rotating half way through with the bubble hook) when the clams will have all opened.
  4. Open the cataplana and serve with a chewy, crusty bread for dipping and a glass of chilled Vinho Verde.

*Adapted from The Spanish Table by Steve Winston

Leave a Review


Facebook Twitter YouTube RSS houzz

Subscribe to our mailing list